Blondie

Another revised recipe and slightly more cakey than the previous version. Never been a fan of white chocolate however I've developed a weakness for blondies. Its like a punk rock pop gig in my mouth!

300g white chocolate drops (28% cocoa solids, 23% milk solids)

4 Eggs

150mledouble cream

250g unsalted butter

200g plain flour

500g sugar

1 teaspoon vanilla
1 teaspoon baking powder

Method:
Third fill a small pot with water and place on high heat element, dice 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 bowl over pot (make sure the bottom of the bowl isn’t touching the water as this sometimes splits the chocolate) and stir occasionally till butter and chocolate are melted and well combined then remove from heat. Add cream, eggs and vanilla to the mixture and beat till well combined. In a large mixing bowl place the sugar, flour, baking powder and mix together with a spatula or wooden spoon then pour in the wet mixture, mix the wet and dry together till smooth.

Line a 30x20cm (3cm deep) baking tray with parchment paper and pour blondie into the tray, even out with 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 when removed from the oven. Leave Blondie to cool for 8 hours before cutting into it, makes 16 pieces.