Blondies are like brownies, they’re just made with white chocolate instead! Try adding juicy strawberries and creamy macadamia nuts for extra sweetness and bite
- 125g unsalted butter
- 200g white chocolate, chopped
- 100g light Muscovado sugar
- 2 eggs
- 130g plain flour
- Pinch of salt
- 120g strawberries chopped
- 100g macadamia nuts, roughly chopped
Heat the oven to 180°C/350°F/Gas Mark 4. Line a baking tin (approx 22cm square) with greaseproof paper.
In a pan, melt the butter and cook on a low heat for 5 minutes until the white solids start to turn golden. Pour into a cold bowl then add half of the white chocolate and stir until melted.
In a separate bowl, whisk together the eggs and sugar until they are thick and golden. Tip in the flour, a pinch of salt and the melted white chocolate mixture and fold in with a spatula until smooth.
Tip in the strawberries, nuts and remaining white chocolate and stir briefly. Pour the mixture into the tin and bake for 30 minutes.
The blondies are done when they have a light golden crust but are still a little squidgy inside. Allow to cool in the tin then cut into squares.
Great as a dessert served with a scoop of ice cream or cut small served with coffee. Eat within a day or two of cooking