Quick and Delicious Blondies

Step 1: Melt and Mix

In a medium saucepan, gently melt 175g of butter with 200g of light brown soft sugar and 100g of caster sugar over low heat. Stir continuously until the butter is fully melted and the sugars are dissolved, creating a smooth mixture. If you’re using unsalted butter, add a pinch of salt to enhance the overall flavor of the blondies.

Step 2: Cool Down

Once the butter and sugar mixture is fully melted and combined, remove the saucepan from the heat. Allow it to cool for about 10 minutes. This cooling period is crucial because it prevents the eggs from curdling when you add them, ensuring a smooth and creamy batter.

Step 3: Prep the Oven and Tin

While the mixture is cooling, preheat your oven to 180°C (160°C for fan ovens) or gas mark 4. Prepare your baking tin by greasing a 23cm square tin or a 25 x 20cm baking dish with a bit of extra butter. Then, line the bottom and sides with baking parchment, leaving a little overhang to make it easier to lift the blondies out later.

Step 4: Whisk It Together

Once the butter-sugar mixture has cooled, add 3 large eggs and 1 tsp of vanilla extract (or vanilla bean paste). Whisk vigorously until everything is well combined and the mixture is smooth and glossy. This step helps to incorporate air into the batter, contributing to the blondies' light texture.

Step 5: Fold in the Dry Ingredients

Sift 200g of plain flour and ½ tsp of baking powder into the wet mixture. Gently fold the dry ingredients into the batter using a spatula or wooden spoon. Be careful not to overmix; stop as soon as the flour is incorporated to maintain a tender texture. Finally, fold in 200g of chopped white chocolate or white chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 6: Bake to Perfection

Pour the batter into your prepared tin, smoothing the top with a spatula. Place the tin in the preheated oven and bake for 40-45 minutes. You’ll know the blondies are ready when the edges start to pull away from the sides of the tin, the top has developed a beautiful papery crust, and a skewer inserted into the center comes out with a few moist crumbs (but no liquid batter).

Step 7: Cool and Store

Once baked, remove the blondies from the oven and allow them to cool in the tin for about 10 minutes. After that, carefully lift them out using the parchment overhang and transfer them to a wire rack to cool completely. Once cooled, cut into squares and enjoy! These delightful blondies can be stored in an airtight container for up to three days, although they’re likely to disappear much sooner! Enjoy every gooey, chocolatey bite!