BAKING WITH BLONDE RECIPES

Steps:

• Heat oven to 350 degrees Fahrenheit (176C). Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper.
• In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, almond extract (optional) and salt then stir vigorously until smooth.
• When the batter looks well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl.
• Fold in the chocolate chip, nuts or dried fruit (if using). Spread the batter evenly in lined pan and bake 20 to 25 minutes until the edges look browned, but the middle looks slightly underdone (the middle will continue to cook while it cools). Place the pan on a wire rack and let the blondies cool in the pan. Cut into 16 squares.

Steps:

• Gently heat the butter in a large pan until completely melted. Add both the sugars and half the white chocolate. Stir until melted and fully combined. Tip into a bowl and cool for 5-10 minutes until at room temperature.
• Heat the oven to 190C/fan 170C/gas 5. Butter and line a rectangular 20cm x 30cm brownie tin with baking paper.
• Sift the plain flour and mix in ¼ tsp salt. Add the eggs, one at a time, to the cooled butter and sugar mixture, ensuring each egg is well combined before adding the next. Stir in the vanilla, then fold in the sifted flour. Stir in the remaining white chocolate. Spoon the mixture into the prepared tin and spread until even.
• Bake for 25-30 minutes or until risen and golden. Cool in the tin, then cut into 18 squares.