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Dairy
Easy
1 Hour, 10 Minutes
Diets 
Blondies are white chocolate brownies. Squidgy, sticky white chocolate squares of cake studded with blueberries make the perfect afternoon pick-you-up, or why not try a warming hit of wasabi to tingle your tastebuds instead! Makes 16
a 20 x 25-centimeter/8 x 10-inch cake pan, greased and lined with baking parchment, such as Gefen
250 grams/8 ounces Geneve White Chocolate, melted and cooled
250 grams/2 sticks soft butter
250 grams/1 and 1/4 cups caster/granulated sugar
4 eggs
165 grams/1 and 1/3 cups plain/all-purpose flour, such as Glicks
a pinch of salt
100 grams/2/3 cup macadamia nuts, roughly chopped (optional)
150 grams/1 and 1/2 cups fresh blueberries
2 tablespoons wasabi paste
Preheat the oven to 170 degrees Celsius (325 degrees Fahrenheit) Gas 3.
Cream the butter and sugar together until light and fluffy. Whisk in the eggs, one at a time. If the mixture begins to curdle, add a tablespoon or two of the flour. Once all the eggs have been added, whisk in the cool melted chocolate. Fold in the remaining flour and salt, followed by the nuts (if using) and blueberries, until the batter is evenly studded.
Pour the batter into the prepared pan and bake in the preheated oven for 45–50 minutes, or until an inserted skewer comes out just clean. Leave to cool in the pan on top of a wire rack for 10 minutes, before turning out and cutting into 16 squares. Blondies are delicious eaten warm or cold.
From Deliciously Chocolatey Cakes & Bakes: 100 Indulgent Recipes for When You Need a Treat by Victoria Glass, Ryland Peters & Small Photographs © Ryland Peters & Small 2015, 2024 Purchase on Amazon
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