Easy blondies

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

Ingredients

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

Steps

1. Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted.
2. Remove from the heat and leave to cool for 10 mins – this will stop the eggs from curdling when added.
3. 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.
4. Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined.
5. 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.
6. 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.
7. The blondies will firm up as they cool. 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.