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 by
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.


The ultimate treat to serve with a cup of coffee, these blonde brownies are simplicity itself to make.

Makes 16


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.


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.

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