If you're a fan of brownies and who wouldn't be (they're so easy to make) then try blondies, which are made with white chocolate instead of dark chocolate?
Made in the same way, you melt the chocolate and butter together before beating in sugar, vanilla and eggs and stirring in the flour. Scatter over white chocolate chips and then bake. Simple.
If you're looking for a seasonal twist on the classic blondies recipe, we have a recipe for hot cross bun blondies - given a lift with the addition of mixed spice. Perfect for spring.
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Yields:
16
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
270
Ingredients
150 g (5oz) unsalted butter, chopped, plus extra to grease
200 g (7oz) white chocolate, chopped
200 g (7oz) caster sugar
2 tsp. vanilla bean paste or extract
3 medium eggs
200 g (7oz) plain flour
1 tsp. baking powder
75 g (3oz) white chocolate chips (or use finely chopped white chocolate)
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin with baking parchment. Melt the butter and 200g (7oz) chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). Lift bowl off the pan and set aside to cool slightly.
Step 2
Beat in sugar, vanilla and eggs until combined. Sift over flour and baking powder, then fold through most of the chocolate chips.
Step 3
Scrape into tin, level and scatter over remaining chocolate chips. Bake for 20-25min or until just firm. Leave to cool in the tin, before cutting into squares.
Step 4
To store: Keep wrapped in foil or in an airtight container at room temperature for up to 4 days.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
