White chocolate is notoriously difficult to bake with because of the high sugar content so I would advise that you find the best quality white chocolate you can afford as it will have higher quantities of cocoa butter and milk compared cheaper alternatives.

RECIPE:

BLONDIE BATTER

• 200g WHITE CHOCOLATE (if you wouldn’t eat it, then don’t bake with it please babes xxx)

• 300g SALTED BUTTER (Salted Butter!? Yes please it will help us moderate the sweetness from the white chocolate. In fact it’ll be fairly vital)

• 1 TSP FRESHLY GROUND NUTMEG

• 5 WHOLE MEDIUM EGGS

• 250g LIGHT BROWN SUGAR (you could use caster sugar but the light brown sugar adds a nice complex note which pairs well with the brown butter)

• 130g PLAIN FLOUR

TOPPINGS

• 100g ROUGHLY CHOPPED PISTACHIO (other nuts like almond, hazelnut or macadamia would be excellent here too, how about a mix!?)

• 1 PUNNET FRESH CHERRIES (raspberries or blackberries would work well here. Fruity flavours which a sourness or sharpness - you got it, to help MODERATE THE SWEETNESS)

BEFORE YOU START…

• Preheat your oven to 160c (fan oven, 170c for other, less powerful ovens)

• Grease and line a 23cm square baking tin (if you have a different size, the cooking time will just need to be adjusted accordingly. No drama, just blondie)

METHOD:

FOR THE BLONDIE BATTER …

Heat the butter in a pan until it starts to foam (but it doesn’t necessarily have be turning golden here TAKE THE BUTTER AS FAR AS YOU DARE. The sweetness from the white chocolate can handle, go as dark as you dare!) pour over the chocolate and freshly ground nutmeg and whisk until smooth.

Whisk together the eggs and sugar in the mixing bowl until doubled in volume, light and fluffy. Fold in the melted butter and chocolate mixture.

Finish the mix by folding in the flour. Top with the chopped pistachios and cherries and bake for 25-30 minutes or until a crust has formed and gone golden.

TO FINISH: Once the blondies are cooled, cut into rectangles and serve with a topping of choice for a dessert or as they are as an afternoon snack. (These also freeze incredibly well so don’t feel obliged to eat entire lot in such quick succession. Obliged?!)