I love this recipe, although I’m never really sure what to call them; white chocolate brownies sounds a bit silly, but blondies seem to require explanation. Either way if you’re a fan of white chocolate these are delicious. Below is the basic recipe for the blondies, but feel free to experiment; I’ve made this recipe adding 100g of cranberries or with a delicious Spanish liqueur, Licor 43.
300g quality white chocolate, chopped
3 medium eggs
150g caster sugar
½ tsp pure vanilla extract
200g plain flour, sifted
- Heat the oven to 180°C or equivalent. Line a baking tin (18x28cm size is recommended) with greaseproof paper – trust me, this is a lot less messy than greasing a tin and trying to get the baked goods out later.
- Boil some water and then allow it to simmer. In a bowl over the pan of simmering water, melt butter with 150g of the chocolate. Once it’s all melted leave it to cool (trust me) and then give it a good, quick stir to combine it.
- In a bowl, beat the eggs, sugar and vanilla until combined and the mixture looks pale.
- Beat in the melted white chocolate mixture, making sure everything comes together.
- Chop the remaining 150g into chunks (I tend to attack mine with a rolling pin) and sprinkle the chunks into the mixture. If you’re adding fruit (cranberries work well), add this now.
- Bake for about 20 minutes, or until the top is firm but the insiders are still a bit soft.
- Leave to cool and cut into squares.