White Chocolate Blondies
The white chocolate equivalent of a brownie – light and fluffy with the added crunch of my optional ingredient pecan nuts
16
180°C/fan 160°C/gas mark 4
50 minutes
“I’ve added 100g of pecan nuts to complement the sweet white chocolate and provide texture”
Ingredients
100g butter
150g white chocolate
150g caster sugar
2 tsp vanilla extract
3 eggs
200g gluten-free plain flour
1 tsp gluten-free baking powder
100g white chocolate chunks or chips
optional: 100g pecan nuts
Method
Preheat the oven to 180°C/fan 160°C/gas mark 4 and line a 20cm square baking tin with greaseproof paper.
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.
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.
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.
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!
