Beetroot brownies
With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit
Easy blondies
Cuts into 12-16 pieces
Easy
Prep:
Cook:
plus cooling
Whip up these easy blondies with moreish chunks of white chocolate dotted throughout. These gooey, golden squares are the perfect accompaniment to a cup of tea or coffee
Skip to ingredients
- 175g buttercut into cubes, plus extra for the tin
- 200g light brown soft sugar
- 100g caster sugar
- 3 eggs
- 1 tsp vanilla extractor bean paste
- 200g plain flour
- ½ tsp baking powder
- 200g white chocolatechopped, or use white chocolate chips
Nutrition: Per serving (16)
- kcal282
- fat14g
- saturates8g
- carbs35g
- sugars25g
- fibre1g
- protein4g
- salt0.3g
Method
step 1
Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted.
step 2
Remove from the heat and leave to cool for 10 mins – this will stop the eggs from curdling when added.
step 3
Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
step 4
Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined.
step 5
Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin.
step 6
Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter.
step 7
The blondies will firm up as they cool. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.
