I have wanted to make some blondies for a long time now but every recipe I found had nuts in. I do not like nuts. But then... I was perusing through my new cake book bake-a-boo and 'voila, ici!' A nut free blondies recipe graced the pages before my eyes. They were delicious, but next time I might add some raspberries or something fruity. Or peanut butter and milk chocolate chips. Mmmm... the possibilities are endless.
Ingredients:
400g white chocolate 100g butter
100 golden caster sugar 1 teaspoon of vanilla essence
3 large free range eggs 225g self raising flour, sifted
Method:
1. Preheat the oven to 160 degrees centigrade and grease and line the bottom of a shallow 20 cm square baking tin.
2.Melt 300g of the white chocolate and the butter in a heatproof bowl over a saucepan of gently simmering water, stirring regularly. Remove from the heat and let the mixture cool a little.
3. Beat in the sugar and vanilla essence, then the eggs one at a time. Fold in the flour until well combined. Chop the remaining chocolate into chunks and stir into the mixture, then transfer into the prepared tin and level with a spoon.
4. Cook in the preheated oven for 35 minutes or until the top appears crispy and a skewer inserted into the cake comes out clean. Leave to cool in the tine, then remove and cut into twelve extremely generous pieces.
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