Blondies (White Chocolate Brownies)
Who ever said brownies had to be brown?
White chocolate brownies, or ‘Blondies’ (get it?), make a change from their dark chocolate counterparts, and are just as good and easy to make too!
All you’re going need is…
Before you get started, pre-heat your oven to 180°C/350°F/Gas mark 4 and grease a square cake tin (preferably 20cm/8in) with butter.
Disposable foil trays work just as well… and save on the washing up too, bonus! (I found 1 foil tray made approx. 16 small-ish brownies)
1) Beat together the sugar and eggs until they’re fluffy and pale.
2) Gradually beat in the melted butter bit by bit, ensuring the butter is thoroughly mixed in each time before adding more
3) Carefully fold in the sifted plain flour with a metal spoon
4) Next, add the chopped macadamia nuts and white chocolate, gently folding them into the mixture
5) Once everything is thoroughly mixed together, spoon the blondie batter into the cake tin, ensuring it’s level for an even bake
6) Pop into the oven for 30-35 minutes, or until a skewer/knife inserted into the middle comes out clean
7) Once the cake has cooled, lightly dust with icing sugar or cocoa powder
…And there you go; it’s as easy as that. Although these taste great when cold, they’re even better when they’re slightly warm and gooey!
o 225g caster sugar
o 4 eggs
o 225g butter, melted (plus a little extra for greasing your cake tin)
o 150g plain flour, sifted
o 225g chopped white chocolate
o 100g chopped macadamia nuts (although if you’re not too keen, a little extra chocolate won’t go a miss!)
o Icing sugar or cocoa powder (for dusting)