White Chocolate Blondies
This white chocolate blondie recipe from Stork features just four easy-to-follow steps for a blondie with a perfect texture.
From the book
Stork: The Art of Home Baking
Celebrating the UK's best-loved margarine with a collection of mouthwatering bakes.
With savoury treats, nostalgic cakes, and impressive show-stoppers.
Including classic recipes as well as modern twists on old favourites.
Introduction
The ultimate treat to serve with a cup of coffee, these blonde brownies are simplicity itself to make.
Ingredients
| 165g (5½oz) | Stork® spread |
| 175g (6oz) | plain flour |
| 1 tsp | baking powder |
| 50g (2oz) | ground almonds |
| 225g (8oz) | light muscovado sugar |
| 2 | large eggs, beaten |
| 1 tsp | vanilla extract |
| 175g (6oz) | white chocolate, chopped |
Essential kit
You will need: a 20cm (8 inch) square shallow cake tin.
Method
1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Brush a 20cm (8 inch) square shallow cake tin with melted Stork® and line the bottom and sides with non-stick baking paper.
2. Place all the ingredients, except the chocolate, in a bowl and beat until just smooth. Stir in the chocolate, then spread the mixture into the tin.
3. Bake in the centre of the oven for 30–35 minutes, or until a skewer inserted in the centre comes out just a little sticky: the mixture is best slightly undercooked so that it has a hint of chewiness in the centre, but it can be baked for another 5 minutes if you prefer a firmer texture.
4. Leave to cool for 10 minutes before turning onto a wire rack. Cut into 16 squares when cool.
