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

Heat the oven to 160°c/gas 3. Butter and line a tin that’s about 2½cm deep and 30 x 20cm long. 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. 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. Pour the mix into the tin and scatter with the remaining chocolate and dried fruit or nuts. Bake the white chocolate blondies for 30-40 minutes until the sides are golden and centre is set.

Baking

White chocolate blondies

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

Added on June 7, 2011

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

Makes 8

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

Heat the oven to 160°c/gas 3. Butter and line a tin that’s about 2½cm deep and 30 x 20cm long.
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.
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.
Pour the mix into the tin and scatter with the remaining chocolate and dried fruit or nuts.
Bake the white chocolate blondies for 30-40 minutes until the sides are golden and centre is set.

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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

Heat the oven to 160°c/gas 3. Butter and line a tin that’s about 2½cm deep and 30 x 20cm long.
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.
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.
Pour the mix into the tin and scatter with the remaining chocolate and dried fruit or nuts.
Bake the white chocolate blondies for 30-40 minutes until the sides are golden and centre is set.