Making Blondies

 I only learned of the existence of this baked wonder a few months ago. Shocking I know. For those of you who are in the same position as I was back in those dark, misinformed days, a 'Blondie' is a white chocolate Brownie. Creative name, I know. But don't be fooled, the Blondie is just as scrumptious as it's darker friend, if not surpassing it on the sweetness scale. Perfect with a huge cup of tea on a rainy day, in front of your favourite movie (preferably Disney), or on a cake stand for afternoon tea, if you are the sophisticated type. They are seriously freaking yummy, to put it bluntly.  You will love them, I promise.

What you will need

• 120g butter
• 200g white chocolate
• 120g plain flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 120g soft brown sugar

If you are not a brownie - maker - using - cheat like my self, then before anything you should start by pre heating your oven to 180. Now melt 50g of the chocolate with the butter in a small bowl over a pan of simmering water until mixed well. Leave this to cool slightly.
Sift together the flour, baking powder and salt. Next, chop the remainder of the chocolate into small pieces using a sharp knife and using all your willpower, try to eat as little of it as possible. In a medium sized bowl whisk together the eggs and sugar until well beaten, before adding the cooled white chocolate and butter mixture to this, ensuring it too is well mixed. Now add the chopped chocolate and fold in the sifted flour, make sure to mix this well.

Now, if you are lazy like me and are using a brownie or tray bake maker then simply pour the mixture in to each segment and bake until ready. But if you are a traditional (normal) person, then grease your baking tray of choice with left over butter or line it with grease proof paper. Next pour the mixture in to the tray and pop your golden Blondie mix in to the oven for around 15-20 minutes (you may need them in for more or less time depending on your oven, so check them regularly). Once out, leave your Blondies to cool for around 20 minutes before cutting it into small squares. 

These are especially nice drizzled in a warm white chocolate sauce.

xo