White chocolate blondies recipe
 The perfect blondie is crisp, chewy and fudgy all at the same time, with a sweet butterscotch flavour coming from the combination of brown sugar and vanilla. 175g/6oz unsalted butter, plus extra for greasing250g/9oz soft light brown sugar or light muscovado sugar75g/2¾oz golden or white caster sugar 1 tbsp vanilla extract½ tsp sea salt flakes2 free-range eggs 225g/8oz plain flour ½ tsp baking powder 125g/4½oz white chocolate, chopped into rough chunks 175g/6oz unsalted butter, plus extra for greasing 250g/9oz soft light brown sugar or light muscovado sugar 75g/2¾oz golden or white caster sugar 1 tbsp vanilla extract ½ tsp sea salt flakes 2 free-range eggs 225g/8oz plain flour ½ tsp baking powder 125g/4½oz white chocolate, chopped into rough chunks Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease and line a 22x22cm/8½x8½in square baking tin with baking paper.Melt the butter, sugars, vanilla and salt together in a large saucepan. Leave to cool in the pan for 10 minutes. Crack in the eggs and beat with a wooden spoon until smooth.Stir in the flour and baking powder until it forms a smooth, lump-free batter. Fold in the white chocolate and then transfer the mixture to the tin. Bake for 30 minutes on the middle shelf – the blondies should feel firm and a skewer poked into the middle should come out clean. Leave to cool in the tin and then cut into squares. The blondies will last for 4–5 days in an airtight tin or can be frozen for 2 months. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease and line a 22x22cm/8½x8½in square baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease and line a 22x22cm/8½x8½in square baking tin with baking paper. Melt the butter, sugars, vanilla and salt together in a large saucepan. Leave to cool in the pan for 10 minutes. Crack in the eggs and beat with a wooden spoon until smooth. Melt the butter, sugars, vanilla and salt together in a large saucepan. Leave to cool in the pan for 10 minutes. Crack in the eggs and beat with a wooden spoon until smooth. Stir in the flour and baking powder until it forms a smooth, lump-free batter. Fold in the white chocolate and then transfer the mixture to the tin. Stir in the flour and baking powder until it forms a smooth, lump-free batter. Fold in the white chocolate and then transfer the mixture to the tin. Bake for 30 minutes on the middle shelf – the blondies should feel firm and a skewer poked into the middle should come out clean. Leave to cool in the tin and then cut into squares. The blondies will last for 4–5 days in an airtight tin or can be frozen for 2 months. Bake for 30 minutes on the middle shelf – the blondies should feel firm and a skewer poked into the middle should come out clean. Leave to cool in the tin and then cut into squares. The blondies will last for 4–5 days in an airtight tin or can be frozen for 2 months. Recipe tips This white chocolate version is a good base for other flavour combinations too. Here are some ideas. Double chocolate and nut: Roughly chop 50g/1¾oz walnuts, pecans or hazelnuts and mix into the batter with 85g/3oz white chocolate chips or chunks and 85g/3oz dark chocolate chips or chunks. Sprinkle with a pinch of sea salt flakes before baking as above. Raspberry & white chocolate: Gently fold in the white chocolate chunks with 150g/5½oz raspberries. Frozen or fresh both work fine. Crunchy pretzel: Swap the white chocolate chunks for 40g/1½oz mini pretzels. Arrange a few extra ones on the top before baking.