BLONDIES

There’s not many words needed to sell these bad boys. Let’s just say they’re like Pringles, once you pop you can’t stop. No level of self control would be enough when these warm, oozy chocolatey but fudgy squares of heaven are popped right under your nose, and I don’t blame you. Live a little have your blondie and bloody enjoy it. 

  • 150g butter 
  • 300g light brown sugar 
  • 3 eggs
  • 1 tsp vanilla bean paste 
  • 200g self raising flour 
  • 150 chocolate, cut into chunks (mix of white and milk) 

Preheat oven to 160°C(fan)/320°f/gas mark 4. Grease and line a 20cm square tin with parchment paper and set aside until you’re good to go. 

Melt the butter and sugar together in a small saucepan over a low to medium heat, once melted    transfer to the bowl of a stand alone mixer and allow to cool a little. Beat for a couple of minutes until light in colour, Add the eggs and vanilla and mix through followed by the flour and chocolate.

Place in the preheat oven for 25 minutes until golden but with a slight wobble. cut into 16 squares and serve. 

Don’t be afraid to use hazelnuts or other types of nuts or chocolates in this mix, I like to add whatever I’ve leftover in the press, some biscoff spread works great here swirled through or even mini eggs or giant buttons.

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