- Preparation and cooking time
- plus cooling
- Cuts into 12-16 pieces
- 175g butter, cut into cubes, plus extra for the tin
- 200g light brown soft sugar
- 100g caster sugar
- 3 eggs
- 1 tsp vanilla extract or bean paste
- 200g plain flour
- ½ tsp baking powder
- 200g white chocolate, chopped, or use white chocolate chips
- STEP 1
Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins – this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
- STEP 2
Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
- STEP 3
Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.