How to: Blondies

• 225g butter
• 200g white chocolate (break this into really small pieces)
• 175g plain flower
• 200g soft light brown sugar
• 100g caster sugar
• 3 eggs
• 2 tsp of vanilla extract

How to:

1. Put the butter and half of the white chocolate in a bowl.
2. Preheat the oven to 180ºC
3. Put the sugar and eggs into a large bowl and whisk with an electric hand whisk. Beat the mixture until it looks think and foamy (not stiff like meringues). To tell if the mixture is ready lift the beaters and the mixture should leave a trail which should stay on the surface for 2 seconds.
4. Add the vanilla extract to the melted chocolate and butter mix and give it a stir. It is quite likely that these will separate, but don’t worry! It will be all mixed in properly eventually
5. Pour the chocolate into the whisked eggs and sugar and gently fold using a spatula. A method I like to use for this is the figure of 8 method (it works like a treat every time!). Keep folding until most of the buttery streaks have gone.
6. Sieve the flour into the bowl and fold together
7. Add the remaining chocolate chunks and fold until evenly spread
8. Before pouring the mixture in the tin, make sure you grease it so that the blondies don’t stick. I use the Wilton Cake Release for ease, but make sure you put some parchment (grease proof paper) down as well so that the mixture doesn’t stick. (It’s a pain in the backside to wash out!)
9. Pout the mixture into the tin, making sure that the mixture is as level as possible.
10. Place in the oven for 30-35 minutes. (Mine took a lot longer, because the oven was not hot enough, so top tip: make sure your oven is piping hot!)
11. Check the blondies regularly to make sure they are cooked. To test, stick a skewer into the genre of the tin. The skewer should come out with sticky crumbs and NO raw mixture.
12. Once the Blondies are done cool them in the tin. They sink in the middle like regular brownies and if you took them out, the shape would be lost.
13. Once cooled cut into pieces, then EAT!