- Butter225g(cut into pieces and a little for greasing)
- White chocolate200g (cut into small pieces)
- Flour175g (plain)
- Light brown sugar 200g (soft)
- Golden caster sugar100g
- Eggs3 (large)
- Vanilla extract 2tsp
- Grease a 21 x 21cm tin with a little butter and line the base and sides with parchment paper. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water.
- Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15min. Heat oven to 170°C. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
- Place the sugar and eggs in a large bowl. Using a mixer, beat the mixture until it looks thick and foamy (The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2s)
- Add the vanilla to the melted chocolate and give it a good stir even if it has separated. Pour into the whisked eggs and sugar.
- Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir well until combined.
- Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35min for soft-centered blondies (if you prefer a cakey texture, leave for another 5 min).
- Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the center is fine. Cool completely in the tin the blondies will sink in the middle as they cool, just like brownies.
- If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut and eat, or if you prefer the blondies will keep for 5 days in a sealed container.