Blondies

Blondies

25 min bake, 175°C, 23cm square tin

Ingredients

Makes ~16 squares

unsalted butter  175g
dark brown sugar 300g
egg              1
vanilla extract  8g
flour            130g
salt             5g
white chocolate  150g
walnuts          80g
flaky sea salt   pinch

Melt the white chocolate and stir it into the batter. Adding it as chunks gives you sweet cake with bits in — melting it in is what makes blondies fudgy.
Pull them out when the centre still has a slight wobble. They firm up a lot as they cool.

Recipe

1. Heat the oven to 175°C. Grease and line the tin.

2. Melt the butter in a saucepan over medium heat, stirring until it turns golden and smells nutty. Take off the heat, tip in the brown sugar and whisk together while still hot. Leave to cool for 5 minutes.

Whisking the sugar into hot butter dissolves it slightly and gives you the shiny crackly top.

3. Whisk in the egg and vanilla.

4. Fold in the flour and salt until just combined. Fold in the melted white chocolate and walnuts.

5. Pour into the tin and level off.

6. Bake for 22-25 minutes. The edges should be set and the centre should still have a slight wobble.

7. Sprinkle with flaky sea salt. Leave to cool completely in the tin before cutting.