If you're a fan of brownies and who wouldn't be (they're so easy to make) then try blondies, which are made with white chocolate instead of dark chocolate?
Made in the same way, you melt the chocolate and butter together before beating in sugar, vanilla and eggs and stirring in the flour. Scatter over white chocolate chips and then bake. Simple.
If you're looking for a seasonal twist on the classic blondies recipe, we have a recipe for hot cross bun blondies - given a lift with the addition of mixed spice. Perfect for spring.
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Yields:
16
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
270
Ingredients
150g
(5oz) unsalted butter, chopped, plus extra to grease
200g
(7oz) white chocolate, chopped
200g
(7oz) caster sugar
2tsp.
vanilla bean paste or extract
3
medium eggs
200g
(7oz) plain flour
1tsp.
baking powder
75g
(3oz) white chocolate chips (or use finely chopped white chocolate)
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin with baking parchment. Melt the butter and 200g (7oz) chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). Lift bowl off the pan and set aside to cool slightly.
Step 2
Beat in sugar, vanilla and eggs until combined. Sift over flour and baking powder, then fold through most of the chocolate chips.
Step 3
Scrape into tin, level and scatter over remaining chocolate chips. Bake for 20-25min or until just firm. Leave to cool in the tin, before cutting into squares.
Step 4
To store: Keep wrapped in foil or in an airtight container at room temperature for up to 4 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
