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