Method

​1 Preheat the oven to 180°C/fan 160°C/gas mark 4 and line a 20cm square baking tin with greaseproof paper.

2 Place the butter and white chocolate in a glass bowl, and suspend over a saucepan of gently simmering water (ensuring there is a gap between the bottom of the bowl and the water line). Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the saucepan.

3 Once off the heat immediately add in the caster sugar, and mix until the sugar has fully dissolved. Whisk in the eggs and the vanilla extract.

4 Combine the gluten-free flour and baking powder in a separate bowl, with a pinch of salt. Sieve the flour mixture into your glass bowl and fold together. Now add the chocolate chunks and pecan nuts (optional) and stir until well combined.

5 Pour the mixture into your tin, smoothing it into the corners and bake for 30-35 minutes. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies. Lift them out of the tin and cut in to squares. Enjoy!