Whip up these easy blondies with moreish chunks of white chocolate dotted throughout. These gooey, golden squares are the perfect accompaniment to a cup of tea or coffee

• Preparation and cooking time
  • Prep:10 mins
  • Cook:50 mins
  • plus cooling
• Easy
• Cuts into 12-16 pieces

• Freezable

Ingredients

• 175g butter, cut into cubes, plus extra for the tin
• 200g light brown soft sugar
• 100g caster sugar
• 3 eggs
• 1 tsp vanilla extract or bean paste
• 200g plain flour
• ½ tsp baking powder
• 200g white chocolate, chopped, or use white chocolate chips

Method

• STEP 1

  Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins – this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.

• STEP 2

  Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.

• STEP 3

  Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.