White chocolate; super sweet but delicious in small quantities. Due to the high cocoa butter content that should be in white chocolate it really is so important to buy really good quality white chocolate. A lot of companies remove the cocoa butter to sell to the beauty industry and replace it with hydrogenated fat, which your body will never thank you for.
I’ve never made blondies before but given that I am baby sitting my two younger sisters all weekend and that they are crusaders for the ‘the sweeter the better’ movement I figured now would be a good time to make some. They are absolutely hitting the spot with me.
I based my recipe on one I saw from ‘love and olive oil‘ which looks beautiful but I didn’t have any sprinkles. I will have to get some and make another batch. Oh dear.
- 150g of unsalted butter
- 150g of good quality white chocolate. I went for Green & Blacks.
- 0.5 cup of caster sugar
- 0.25 cup of brown sugar
- 2 large eggs
- 1.5 tsp of vanilla extract
- 1 cup of plain flour
- 0.25 tsp of baking powder
- 0.25 tsp of salt
- Sprinkles (1/3 of a cup, optional)
- Preheat the oven to 180°C, line and butter an 8 inch tin.
- Melt the butter in a large bowl (in the microwave) and then add the white chocolate (broken into chunks). Stir until the chocolate is melted (microwave for a few more seconds if needs be but check it every 10s or so).
- Stir in the sugars, the mixture will separate but don’t panic.
- Whisk in the eggs and vanilla extract, until smooth.
- Fold in the flour, baking powder and salt (and sprinkles).
- Pour the mixture into the tin and bake for 25-30 mins, until a skewer inserted into the centre comes out clean.