85g unsalted butter, softened, plus extra for greasing
300g white chocolate
125g golden caster sugar
2 large eggs, beaten
1 tsp vanilla extract
½ tsp almond extract
140g plain flour
140g fresh blueberries or raspberries
Preheat the oven to 180°C, then grease and line a 20cm cake tin with butter and baking parchment.
Melt 180g of the white chocolate in a bowl over a pan of gently simmering water (don’t let the bowl touch the water) or in a bowl in the microwave. Set aside to cool slightly.
Roughly chop the remaining white chocolate. Place the butter and sugar in a large bowl and, using a hand-held electric whisk, beat together until light and fluffy. Whisk in the eggs, stir in the melted chocolate, vanilla and almond extracts.
Sift over the flour and fold in. Gently stir in the chopped white chocolate and berries. Spoon into the prepared tin and bake on shelf 2 for 30-40 minutes, until the top of the blondie is golden brown but the centre is moist.
Allow to cool for 10 minutes, then cut into squares and serve warm with ice cream, or leave to cool in the tin completely and cut into 16 squares.
Cook’s tip – If you want to make brownies instead of blondies, substitute 30g of good quality cocoa powder for 30g of the flour. You can also use milk or dark chocolate instead of white.
These will keep in an airtight container for up to one week.
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