Apparently blondes have more fun? I’m not convinced having spent an afternoon trying to touch up my roots with a box of hair dye with 1 child having a danger nap and the other wrapping cling film round her head in an attempt to copy mammy! Luckily these Blondies are mum-fail safe, unlike me…
This is an amazingly simple recipe for Blondies, which if you haven’t had of them before, are the white chocolate version of brownies.
Fudgey and creamy with more gooey-ness than cakey-ness, these Blondies are definitely more of a weekend treat bake.
You will need a 9″ by 12″ baking tin, lined with baking paper, and additional foil to cover
200g melted Butter
200g soft brown sugar
100g caster sugar
250g Self raising flour
150g white chocolate chips/chunks or buttons
Preheat the oven to 170°C or gas mark 4
Get your largest kid proof bowl out and brace yourself for messiness.
Mix the melted butter with the caster sugar and brown sugar, then beat in the 2 eggs.
Stir in your flour and white chocolate. I’ve said it before and I’ll say it again, you’ll be doing very little stirring as the kids go into overdrive when it’s time to add the chocolate. Treat yourself to a cup of tea and 2 minutes without being nagged.
When combined, transfer to the baking tin and loosely cover with foil. (These Blondies take on a lot of colour before they’re cooked through and the foil cover keeps them from getting too crunchy in the outside).
Bake for 20 minutes then remove the foil cover. Pop back into the oven and continue to bake for a further 10 minutes or until a knife inserted into the centre comes out clean.
Once cool you can decorate it as you like, as we did below with a salted caramel drizzle*. However they are perfectly scrummy on their own.
Just slice into squares and enjoy 😃
*our drizzle was half tin of dulce de leche piped on and topped with a sprinkle or coarse sea salt.