A gooey, Chocolate Chip Blondie encapsulated in a sweet, buttery Pie crust complete with extra chocolate chips on top. What’s no to love about this decadent dessert?!
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What even is a Blondie anyway?
A blondie is a hybrid dessert that mixes the texture of a brownie and the taste of a chocolate chip cookie- perfect for our blondie pie recipe. What’s so great about blondies is that they are super easy to make and can easily be paired with any toppings or mix-ins imaginable. From funfetti birthday cake to red velvet, there is an infinite number of ways to spice up a blondie batter. The recipe I have provided is simply a base recipe so you can add anything and everything into your gooey dessert. Use your favourite Biscoff biscuits, swirl in your fav chocolate spread or just use whatever’s in your pantry!
How do you know if Blondies are cooked?
If blondies are so gooey, how do you know when they’re cooked? You should use the same kind of principles to check if your blondie is cooked as a brownie. You want the edges to be golden brown, the middle to be dough-like and gooey and the in-between region (between the middle and edges) to be clean when inserted with a toothpick or knife. However, make sure you do not overcook you blondies as they will become quite dry and harden up. (no one wants biscuity blondies)
The Secret to the Best and Perfect Pie Crust:
- Temperature of your ingredients- Make sure you use very cold butter when making your dough and ensure your other ingredients are either room temp or chilled. Also make sure your pie dough remains quite cold, placing it in the fridge when it’s not being used. This is so it doesn’t fall apart and bake better in the oven.
- Amount of Water- add as little water to your dough as possible. I have given you the exact measurement of water that worked for me but every dough can be different so make sure to keep an eye on the texture. To help with this add your water in parts and slowly add more if your dough is a bit dry. You can easily fix a dry dough by adding more water but it is much harder to fix a dough that is too wet as we ideally don’t want to add any extra flour. (this messes up the quantities of the recipe)
- Grease the PAN- you’ll be surprised how hard this pie is to take out of the pan if it’s not greased or lined with parchment paper. My best recommendation is that you use a pan with a removable bottom, this way your pie should come out like a dream.
- Re-rolling the Dough- you do not want to be re-rolling your pie crust a bunch of times as over the time, it begins to crumble and can be really hard to work. Instead try to only roll out your pie crust once and again when making your decorations for the top.
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Blondie Pie
Ingredients
For the Pastry
- 2 Cups Plain Flour
- 3 Tbsps White Sugar
- 1/2 Tsp Salt
- 1 Cup Cold and Cubed Butter
- 4 Tbsps Cold Water
For the Blondie
- 1/2 Cup Melted Butter
- 1 Cup Brown Sugar
- 1 Large Egg
- 1 ¼ Cup Plain Flour
- 1/2 Tsp Baking Powder
- 1/8 Tsp Salt
- 1/2 Cup Chocolate Chips
Instructions
For the Pastry
- Add your flour, white sugar and salt into a bowl
- Next add your cold, cubed butter and rub this into the flour mixture
- Stream in your cold water and start to bring your dough together with your hands
- Shape your dough into a disk and place it in the fridge for about 10 mins
- Preheat your oven to 180ºC
- After chilling, dust a surface with flour and roll out your dough into a large circle
- Wrap the dough around a rolling pin to transfer it to your greased pie tin
- Press the pastry into your tin and cut away the excess pastry using a blunt knife (keep this for later)
- Lightly prick the base with a fork a few times
- Bake in your preheated oven for 15 mins
- Roll out your excess dough and cut it into thick and thin strips
- Let the strips chill while you make the blondie mixture
For the Blondie
- Mix the butter and brown sugar together until combined
- Mix in your egg until combined
- Gently fold in your flour, baking powder and salt
- Mix in half of your chocolate chips
Assembling the Blondie Pie
- Preheat your oven to 180ºC
- Once your pie crust is cooled, pour the other half of your chocolate chips into the pie crust
- Spread your blondie mixture into your pastry
- Take your pastry strips out of the fridge
- Place one thick strip of pastry alongside one thin strip and repeat this for one direction
- Repeat this for a 90º direction- see the video below for more details
- Bake in your preheated oven for 20-25 mins or until the pastry is golden brown
- Use a glass to remove the pie from the pie tin
- Slice up and enjoy!