White Chocolate Blondies

When I was young, Blondie was a singer.... but now she's been recreated as the white chocolate equivalent of brownies.  Maybe they're like her - soft, chewy, delicious, with a taste to make the heart sing!  Didn't she get to No 1?

I made these as a Welcome Home for my son from Antarctica, and at the same time did him a white iced cake.  Sadly, though, the blondies didn't stay blonde, as you can see, and not even a powdering of "snow" could help!  Hopefully you can do better than I - go on, take up the challenge!

This was a recipe I found on BBC Good Food, for which many thanks.  However, I've re-written parts of it so that you don't make the mistakes I did.   They tasted good anyway, so enjoy... They worked well with a flour blend.

White Chocolate Blondies 

White Chocolate Blondies

8oz/225g butter, in chunks

3.5oz/100g white chocolate, broken up

6 oz/175g plain flour (or rice flour) plus 1 pinch salt

½ tsp baking powder

7oz/200g light brown soft sugar

4oz/100g golden caster sugar

3 large eggs

2 tsp vanilla essence

3.5oz/100 white chocolate, chopped into neat chunks

Preheat oven to 180 deg C, and line a baking tin 9 x 9”/21cm x 21cm with non-stick baking parchment.  The recipe suggested to grease the tin first, presumably to make the parchment stick. 

Melt the chocolate and butter in the microwave, stir the first amount of chocolate into the butter so it all mixes together (it is better to under-heat the chocolate and stir out the lumps using the residual heat in the butter).   Leave to cool a little.  

Sieve the flour, baking powder and salt together.    In a separate large bowl, beat the eggs, adding the sugar and vanilla.   Fold the melted chocolate into the beaten egg mix, then add the flour and the second amount of chocolate chunks.  

Spread into the tin and cook for up to 35 minutes – the mixture will rise in the tin, but it is better that it is undercooked rather than solid.    Allow to cool in the tin.  Having my blondies go brown, I would suggest putting a little hat of parchment over the top to stop this.   

Cut into bars or squares when cool, if you can wait that long!