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White chocolate blondies



White chocolate blondies

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 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



  1. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease and line a 22x22cm/8½x8½in square baking tin with baking paper.

  2. 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.

  3. 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.

  4. 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.



White chocolate blondies

White chocolate blondies

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