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White chocolate blondies

Baker Gareth Couch shares his super simple recipe for white chocolate blondies
White chocolate blondies

‘Get creative and add additional ingredients to these white chocolate blondies such as pecans, dried blueberries or cranberries,’ says baker Gareth Couch 

Makes    8
  • Butter 200g
  • White chocolate 150g, use drops or a bar chopped into small chunks
  • Light muscovado sugar 300g
  • Eggs 3
  • Plain flour 200g
  • Salt 1/3 tsp
  • Vanilla extract 1 tsp
  • Additional elements such as pecans, dried blueberries or cranberries 125g
  1. Heat the oven to 160°c/gas 3. Butter and line a tin that’s about 2½cm deep and 30 x 20cm long.
  2. Melt the butter in a pan and cook for about 5 minutes, until the solids turn golden. Cool for 5 minutes, then add half the white chocolate and stir until smooth.
  3. Beat the muscovado sugar and eggs together until thick and pale. Add the flour, salt and vanilla, and the cooled chocolate and butter, then fold until even.
  4. Pour the mix into the tin and scatter with the remaining chocolate and dried fruit or nuts.
  5. Bake the white chocolate blondies for 30-40 minutes until the sides are golden and centre is set.

Supported by

Indy Cafe Cookbook Volume 2

You will need

  • Butter 200g
  • White chocolate 150g, use drops or a bar chopped into small chunks
  • Light muscovado sugar 300g
  • Eggs 3
  • Plain flour 200g
  • Salt 1/3 tsp
  • Vanilla extract 1 tsp
  • Additional elements such as pecans, dried blueberries or cranberries 125g

Method

  1. Heat the oven to 160°c/gas 3. Butter and line a tin that’s about 2½cm deep and 30 x 20cm long.
  2. Melt the butter in a pan and cook for about 5 minutes, until the solids turn golden. Cool for 5 minutes, then add half the white chocolate and stir until smooth.
  3. Beat the muscovado sugar and eggs together until thick and pale. Add the flour, salt and vanilla, and the cooled chocolate and butter, then fold until even.
  4. Pour the mix into the tin and scatter with the remaining chocolate and dried fruit or nuts.
  5. Bake the white chocolate blondies for 30-40 minutes until the sides are golden and centre is set.
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  • Butter 200g
  • White chocolate 150g, use drops or a bar chopped into small chunks
  • Light muscovado sugar 300g
  • Eggs 3
  • Plain flour 200g
  • Salt 1/3 tsp
  • Vanilla extract 1 tsp
  • Additional elements such as pecans, dried blueberries or cranberries 125g
  1. Heat the oven to 160°c/gas 3. Butter and line a tin that’s about 2½cm deep and 30 x 20cm long.
  2. Melt the butter in a pan and cook for about 5 minutes, until the solids turn golden. Cool for 5 minutes, then add half the white chocolate and stir until smooth.
  3. Beat the muscovado sugar and eggs together until thick and pale. Add the flour, salt and vanilla, and the cooled chocolate and butter, then fold until even.
  4. Pour the mix into the tin and scatter with the remaining chocolate and dried fruit or nuts.
  5. Bake the white chocolate blondies for 30-40 minutes until the sides are golden and centre is set.

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