A lush and sumptuous traybake. These squidgy white chocolate blondies are sweet, rich and vanillary with lovely caramel notes. They're quick and easy to make and will delight all who are lucky enough to taste one.
Melt the butter in a pan over a low heat with the white chocolate.
Whisk the eggs with the sugar until thick and creamy.
Beat in the cooled chocolate along with the vanilla extract.
Sift and fold in the flours and salt.
Stir in the walnuts.
Turn the mixture into a buttered 23cm x 23cm lined tin and bake at 170℃ (150℃ fan, 338℉, Gas 3) for 20 minutes. The blondie traybake should be golden and slightly crisp around the edges, but still have a slight wobble in the middle.
Leave to cool in the tin, then turn out onto a cutting board and slice into twelve pieces.
Notes
If you find the blondies are not cooked to your liking when cool, then just pop them back into a hot oven again for a further five minutes or so. But do be careful not to over bake. A dry blondie can be a real disappointment.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.