Traybakes are my favorite to make, especially when I want something easy. Brownies are a staple, and now I have a great blondie recipe too.

I found this recipe in a book by Australian baker Brooke Bellamy. It has many great recipes, and this one is a dream come true.

I tried many blondie recipes before, but they didn't turn out right. They were underbaked on the bottom.

This recipe uses Kinder chocolate.

My old blondies looked good on top but were underbaked on the bottom.

A good blondie should not be underbaked and cakey at the same time.

Brooke's trick is to put the blondies in the fridge after they cool. This makes them dense and fudgy.

You should let the blondies cool, then put them in the fridge. This helps them keep their shape.

For a fudgier texture, bake for 25 minutes.

I learned this trick after 28 years, and it works great for blondies.

I like my blondies fudgy, not cakey. The fridge helps with this.

Two hours in the fridge is enough to make the blondies slightly firm.

You can chill them overnight, but I prefer a shorter time.

Don't eat them straight from the fridge, let them come to room temperature first.

Chilling the mix for two hours will change the texture completely.

There's a perfect balance of fudgy and solid. It's worth waiting for.

Chilling also helps with the texture of the chocolate additions.

The Bueno filling is smooth, and the chocolate has a nice bite.

So, next time you make blondies, put them in the fridge. It will make a big difference.

You won't find a fudgier blondie recipe.

Here are the ingredients.

Here is the method.

Preheat the oven to 160 and grease a 20cm square tin.

Beat the butter and sugar, then add vanilla and eggs.

Add flour and salt, then combine all ingredients and fold in the chocolate.

Transfer to the tin and bake for 25-30 minutes.

Let cool, then put in the fridge for at least two hours before slicing.