Method
Step 1:
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease and line a 20cm square baking tin.
Step 2:
Place the butter and half the white chocolate in a bowl. Rest the bowl over a pan of gently simmering water. Do not let the bowl touch the water. Leave until the chocolate and butter is melted, stirring occasionally to mix. Remove the bowl from the pan and leave to cool slightly.
Step 3:
Whisk together the eggs, sugar and vanilla, then add to the chocolate and butter mix and whisk well.
Step 4:
Sift in the flour and salt, and then add the remaining chopped white chocolate and macadamia nuts. Pour the mixture into the pan. Bake for 20 – 25 minutes or until set and light golden/blonde brown. Leave to cool in the tin before cutting into squares.
Ingredients
- 125g Butter (unsalted)
- 200g White chocolate
- 2 Egg(s) (free range)
- 100g Billington's Unrefined Golden Caster Sugar
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 130g Allinson's Plain White Flour
- 1 Salt
- 50g Macadamia nuts
Recipe Reviews
Incredible Blondies, also made with milk chocolate & dark chocolate, which are decadent & fudgy too.
I use an entire block of chocolate dotted over the blondie so each piece gets a piece of chocolate
This cake was speedy and straightforward to make. I left out the nuts and swirled some raspberry jam through the mixture in the tin before cooking and it turned out to be delicious!
Ingredients
- 125g Butter (unsalted)
- 200g White chocolate
- 2 Egg(s) (free range)
- 100g Billington's Unrefined Golden Caster Sugar
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 130g Allinson's Plain White Flour
- 1 Salt
- 50g Macadamia nuts