Cook a classic: Brilliant blondies

Make a batch of our tempting blondies for an irresistible teatime treat


White chocolate adds extra sweetness to these brownie-like bites. Make them your own by adding in chopped nuts, a swirl of jam or nut butter before baking.

45 MINUTES + COOLING | MAKES 18 | EASY

unsalted butter 200g, diced, plus extra for the tin

soft light brown sugar 250g

light muscovado sugar 100g

white chocolate 200g, chopped into small chunks

plain flour 275g

eggs 3

vanilla extract 1 tsp

1 Gently melt the butter in a large pan, then add the sugars and half the white chocolate. Stir until melted and fully combined. Pour into a bowl and cool for 5-10 minutes or until at room temperature.

2 Heat the oven to 190C/fan 170C/gas 5. Butter and line a 20cm x 30cm brownie tin with baking paper.

3 Sift the flour and mix in ΒΌ tsp of salt. Add the eggs, one at a time, to the cooled butter mixture, ensuring each egg is well combined. Stir in the vanilla, then fold in the flour. Stir in the rest of the white chocolate. Spoon the mixture into the baking tin and spread until even.

4 Bake for 25-30 minutes or until risen and golden. Cool in the tin, then cut into 18 squares.

PER SQUARE 286 kcals | fat 13.6G saturates 8.1G | carbs 37G | sugars 25.3G fibre 0.6G | protein 3.6G | salt 0.2G