7 Ingredient White Chocolate Blondies Recipes

WHITE CHOCOLATE BLONDIES

Steps:

• Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
• Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy - this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
• Add the vanilla to the melted chocolate and give it a good stir - don't worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
• Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin - the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.

7 INGREDIENT WHITE CHOCOLATE BLONDIES

Steps:

• 1. Preheat the oven to 350˚F. Lightly butter a 9 x 13-inch pan and line with parchment paper, allowing enough overhang on the long side to lift the blondies from the pan.
• 2. Place the butter and 1 cup chocolate chips in a small saucepan over the lowest possible heat and cook until almost all the chocolate has melted. Off heat, stir until smooth. Set aside to cool to room temperature.
• 3. Place the sugar, eggs, and vanilla in the bowl of a mixer fitted with a whisk attachment and whip until lemon-colored and thick.
• 4. Replace the whisk attachment with the paddle and add the flour, salt, and remaining 1 cup chocolate chips and beat on the lowest speed until just combined. Scrape down the sides of the bowl, add the cooled chocolate mixture, and beat until just combined.
• 5. Pour into the prepared pan, smooth with a knife, and transfer to the oven. Bake until the top is just beginning to brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Be careful not to over bake. Cool in the pan slightly and then cut into 24 bars