• Rachel Patterson

Blondies

No...not the fabulous Debbie Harry, but a white chocolate version of the well known brownie.



170g/6 oz butter, melted and cooled slightly

200g/7 oz light brown sugar

150g/5.3 oz sugar

2 large eggs

2 teaspoons vanilla extra

250g/9 oz plain/all purpose flour

1 teaspoon baking powder

1 teaspoon salt

200g/7 oz white chocolate chips


Preheat you oven to 350F/180C/Gas 4.


Line a 9x13" baking tin with baking parchment.


Whisk together the melted butter, brown sugar, and sugar until combined.


Whisk in the eggs and vanilla extract until fully combined.

Add the flour, baking powder, and salt and mix, then fold in the white chocolate chips. 


Spoon the batter into the tin and spread into an even layer.

Bake for half an hour until the top is set and slightly browned.


Leave to cool in the tin before slicing.


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© 2019 Rachel Patterson