What could be more decadent than brownies? Belgian blondies! This simple yet succulent recipe is made for the white chocolate lover who is looking for a gooey treat. Even if white chocolate isn’t your favourite, take advantage of the unique batter it produces and surprise yourself with these moreish blondies.
480 g/1 lb. good-quality white chocolate, chopped into pea-sized white pieces
320g/2 ¾ sticks unsalted butter
250g/1 ¼ cups caster/superfine sugar
1 teaspoon vanilla extract
250 g/1 ¼ cups plain/all-purpose flour
A pinch of salt
Preheat the oven to 170 °c (340 °F) Gas 5
Put the chocolate in a medium bowl. Put the butter in a saucepan and bring to a boil. Pour the butter immediately over the chocolate and stir with a wooden spoon until well combined.
Put the eggs, sugar, and vanilla extract in a large mixing bowl and whisk together.
Pour the warm chocolate mixture into the egg mixture and stir. Add the flour and salt and mix until just combined.
Transfer the mixture to the prepared brownie pan and bake in the pre-heated oven for 28-33 minutes. It should be golden brown on top and still gooey in the centre, so a wooden skewer test will not work.
Remove from the oven and let cool in the pan for 1 hour. Refrigerate for 2 hours. Remove the blondie from the pan and cut into 12 squares.
TIP: Make sure you use real, high-quality white chocolate and not white chocolate baking drops. White chocolate consists of milk, sugar and cocoa butter, while white baking drops are made of vegetable oil, weird flavouring, sugar, and some type of milk product: a no-no in baking.