Muscovado Blondies

I’ve been preparing my book launch. That’s my excuse for having abandoned Sister Bakers for so long. Not sure what my sister’s excuse is. Sam? 🙂




While most of you might think I’m just a cupcake connoisseur, some of you might know that my actual profession is writing. I published my first book, Ghostboy, Chameleon & the Duke of Graffiti, ten months ago, and my second, The Masterpiecers (a story of twin sisters set between prison and reality TV), will be out mid-April. To celebrate the upcoming launch, I’ve created a series of giveaways on my author page where my faithful readers can win kindles, gift cards, free books, neat mugs with quotes from the book… If you’re interested in winning free, very cool stuff, click here.

Anyway, this morning, I am taking the time to share with you a recipe I adore: luscious, chewy, dark brown sugar blondies. They are to die for, and go extremely well with a cup of steaming coffee, and a great book, like The Masterpiecers. 😉




The dark bits in the blondies are chunks of dark sugar, not chocolate. Although, these would be super yummy with chocolate chips. Then again, what wouldn’t be yummy with chocolate chips?


For 12 people

200 g muscovado sugar (dark brown sugar)

140 g white sugar

2 eggs

250 g butter, room temperature

450 g all-purpose flour

1 tsp baking soda

1 tsp fleur de sel (salt)


  1. Line a rectangular baking pan with parchment paper and preheat your oven to 325 F or 165 C.
  2. Cream the sugars with the butter until light and fluffy.
  3. Add the eggs and beat until just incorporated.
  4. Beat in the flour and baking soda and salt. Don’t overmix.
  5. Bake for 30 minutes or until a toothpick comes out with a few wet bits attached.




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