Blondies (white chocolate and cranberries brownies)


You might like the man or not, but the truth is Gordon Ramsay’s dishes are always unpretentious, non-fuss and are always – but always – delicious. If you follow the instructions, you will get what is promised. All you normally need is a few simple ingredients, utensils everyone has in the kitchen and a couple of cooking techniques.  And voilà!, dinner is sorted… His last series – Gordon Ramsay’s Ultimate Cookery Course –  is meant to be a return to cooking basics. I was about to yawn and change channels, when I realised what how simple, easy and very tasty  the dishes were. While it still might be basic, these are definitely  calories worthwhile taking. A few minutes into the episode, I had decided to a)buy the book; b) bake this cake.

Very conveniently, I had something to celebrate at the office a few days after. Shortly after lunch time, it was gone… It was a really-really-really good cake. Very sugary, but packed with flavours. You cannot go wrong with white chocolate, vanilla and cranberries, can you?

Blondies (white chocolate and cranberries brownie, adapted from Gordon Ramsay’s Ultimate Cookery Course)


  • 150g dried cranberries
  • 2* 100g white chocolate bars
  • 225g flour
  • 200g unsalted butter
  • 1 pinch of salt
  • 300g  sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon of vanilla extract
  • 2 eggs


Preheat the oven to 200 oC. Butter and flour a baking dish (or use a non stick baking spray). Cover the bottom of the dish with parchment paper.

Put the sugar in a large bowl. Melt the butter, without letting it boil. Stir it  in the sugar and whisk until it is smooth.

Meanwhile, in another medium bowl, sift the flour, baking soda, baking powder and the salt together.

Beat the eggs and vanilla into the sugar mixture, one by one.  Fold in  half the flour mixture until all the lumps are gone.  Add the rest of the flour and carry on mixing until is well incorporated. Finally, drop in the white chocolate and cranberries and mix until they are evenly distributed.

Spoon the batter into the baking dish, and put in the stove for about 20-25min. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean

15 Comments on “Blondies (white chocolate and cranberries brownies)”

  1. Daniel Snoek says:

    I dont think that is the right amount of flour, im gonna try 2 cups instead

  2. montadr says:

    that cake is simply the best

  3. Paula says:

    Have you used regular sugar? I’ve seen recipes with brown sugar too.

  4. Almudena. Madrid, Spain says:

    Yesterday I baked it and it was a great success !! All my friends loved it. Thanks!

  5. Eroc says:

    Had problems I’ve never had baking before: a crisp cap formed quickly when baking with air pocket under it and the middle never cooked even after 20 extra minutes…

    • Admin says:

      This sounds really weird – never had heard about this before. Did you pre-heat the oven?

    • toula woo says:

      I just watched GR making this on his show the Ultimate Cookery Guide. He mentions that it goes crispy on the outside while staying gooey in the centre. I think it’s because all the chocolate chips are melted so it seems raw in the middle. Once cool Im sure it would be fine. Hope it turned out ok for you after all

  6. That’s Great =D But Can i make This Recipe Without Baking Soda ?

  7. Tony Rocco says:

    Hi, i live in Brazil, and we din’ t have dryed cranberries or other dryed red beerues around here. Can i use fresh red berries? Tks

  8. Ela says:

    Too much sugar, I add just 150g and too much butter, I add 120g. And I’m not fan of baking soda.

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