Easy Blondies

• butter↗175g g

  cut into cubes, plus extra for greasing

• light soft brown sugar↗200g g
• caster sugar↗100g g
• eggs↗3
• vanilla extract↗1 tsp tsp

  or vanilla bean paste

• plain flour↗200g g
• baking powder↗½ tsp tsp
• white chocolate↗200g g

  chopped, or use white chocolate chips

Step-by-step instructions

1. 1

   Melt the butter and both sugars in a saucepan over low heat, adding a pinch of salt if the butter is unsalted.

2. 2

   Remove from heat and let cool for 10 minutes – this will prevent the eggs from curdling when added.

3. 3

   Preheat the oven to 180°C/160°C convection/gas 4.

4. 4

   Grease a 23 cm square pan or a 25×20 cm pan and line it with parchment paper.

5. 5

   Beat the eggs and vanilla into the cooled butter‑sugar mixture until smooth.

6. 6

   Sift the flour and baking powder, then gently fold in until the dough is smooth. Add the white chocolate, then pour into the prepared pan.

7. 7

   Smooth the top and bake for 40–45 minutes, until the edges pull away from the pan, the top forms a paper‑like crust, and a skewer inserted in the centre comes out with a few crumbs, not wet batter. Let the blondies set while cooling. Leave them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Blondies keep in an airtight container for three days.