Battenberg Blondies in Marzipan Marble

• unsalted butter200g g

  cut into cubes, plus extra for greasing

• light muscovado brown sugar↗300g g
• white chocolate↗200g g

  coarsely chopped

• vanilla extract↗1 ч. л. tsp
• eggs↗3

  beaten

• plain flour↗225g g
• baking powder↗½ ч. л. tsp
• milk powder↗2 ст. л. tbsp

  (optional; see tip below)

• golden marzipan150g g

  cut into ½ cm cubes

• a few drops of pink food colouring (gel)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C for convection or gas 4). Grease a 20 cm square tin with butter and line it with parchment. In a large saucepan melt the butter over medium heat, remove from heat, add the sugar and half of the white chocolate, stir. Let the mixture cool for 10 minutes, then add vanilla and the beaten egg. In a separate bowl combine the flour, baking powder, milk powder (if using) and 1 tsp coarse sea salt or ½ tsp fine sea salt. Fold the dry ingredients into the wet, mixing thoroughly to avoid lumps. Finally add the marzipan and the remaining white chocolate, combine into a homogeneous dough.

2. 2

   Separate half of the batter into another bowl, add a few drops of pink food colouring and mix until evenly coloured. Spoon alternating portions of pink and plain batter into the tin, then gently swirl them with a skewer or knife to create a marble pattern.

3. 3

   Bake for 30–40 minutes until the edges of the blondies are browned and the centre remains slightly soft. Allow the bake to cool completely in the tin, then cut into squares. For a neater result, chill in the refrigerator overnight. Store in an airtight container for up to 5 days.