White Chocolate Blondies

Recently I’ve seen lots of recipes across the blogging world for blondies. I must admit, prior to seeing these posts, I had never heard of a blondie! From what I can tell, a blondie simply is a brownie but without the chocolate. It really makes sense when you think about it! Anyway these were really yummy and a nice change to your usual chocolate brownie. However, the only thing that disappointed me was that the white chocolate sank to the bottom of the brownie so I didn’t get the perfect brownie with the chocolate evenly dispersed as I had imagine. Nevertheless, from my research, a tip is to supposedly dust the chocolate in flour before you add it to the cake batter. Perhaps keep that in mind!

INGREDIENT
225g Caster Sugar
4 Large Eggs
225g Butter, melted
150g Plain Flour, sifted
200g White Chocolate, chopped

METHOD 

1. Preheat the oven to gas mark 4. Grease and line, ideally a 20cm baking tin.

2. Beat together the sugar and eggs until pale.

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3. Melt the butter and gradually add to the sugar and eggs a little at a time.

4. Sift in the flour and fold with a metal spoon.

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(Don’t panic if your mixture looks like this! Keep going!)

5. Chop up the chocolate and carefully fold into the batter.

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6. Pour into the tin making sure the chocolate is evenly distributed. (I saved a little chocolate back to add on top once the batter was in the tin) Bake in the centre of the oven for 35 to 40 minutes until a skewer comes out clean.

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7. Leave to cool in the tin before removing. Cut into squares and dust with a little icing sugar.

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Enjoy!

– Charlotte x

| Original Recipe by Sainsburys | | Previous Recipe Jam & Cream Butterfly Cakes |

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