Soft and chewy on the inside, light and crispy on the outside. I'm not the biggest fan of white chocolate give me a block of dark belguim chocolate any day, but if you can get your greedy hands on a white chocolate with higher amounts of cocoa solids and milk solids these are well worth trading in the usual brownie.
300g white chocolate drops (28% cocoa solids, 23% milk solids)
4 Eggs
150ml Cream
250g unsalted butter
200g plain flour
500g sugar
1 teaspoon vanilla1 teaspoon baking powder
Third fill a small pot with water and place on a high heat on an element, dice the butter into small cubes and place in a medium sized stainless steel mixing bowl with chocolate. Once the water has come to the boil place the bowl on the pot (make sure the bottom of the bowl isn’t touching the water as this sometimes splits the chocolate) and stir occasionally till the butter and chocolate are melted and well combined then remove from heat. Add the cream, eggs and vanilla to the mixture and beat till well combined. In a large mixing bowl place in the sugar, flour, and baking powder and mix together with a spatula or wooden spoon then pour in the wet mixture and mix the wet and dry together till smooth.
Line a 12x9 inch (1 inch deep) baking tray with parchment paper and pour the Blondie batter into the tray, even out with the back of a spoon and bake at 180oC on top shelf for 15 minutes then move to bottom self for a further 20-25 minutes.
The Blondie should still be a bit soft and wobbly when removed from the oven. Leave the Blondie to cool for 8 hours before cutting into it, makes 16.
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