Recipes
Date posted: 01/05/2023
Ingredients
| Everyday Favourites butter | 340g |
| Light soft brown sugar | 220g |
| Granulated sugar | 120g |
| Everyday Favourites free range large eggs | 4 |
| Vanilla extract | 2 tsp |
| Gluten free plain flour | 400g |
| Xantham gum | 1/2 tsp |
| Bicarbonate of soda | 1 tsp |
| Everyday Favourites salt | 2 tsp |
| Everyday Favourites ground cinnamon | 2 tsp |
| Callebaut W2 white chocolate callets | 400g |
| For the sugar top | |
| Granulated sugar | 75g |
| Everyday Favourites ground cinnamon | 2 tsp |
Method
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- Line a baking tray with non-stick baking paper and preheat your oven to 160°C (fan oven)
- Beat the butter and both sugars until light and fluffy
- Put the eggs and vanilla extract into a jug and slowly pour one egg at a time into the butter mixture, mixing in between each addition and ensure it is fully incorporated before adding the next egg
- Mix the rest of your dry ingredients (including the chocolate) in a bowl and pour into your butter egg mixture, mixing until fully incorporated
- Pour the mixture into a baking tray and spread out the mixture so it is evenly distributed in the tin
- To make the sugar top mixture, put the sugar and cinnamon into a bowl and mix with a spoon until combined
- Dust 3/4 of this mixture on top of the blondie before it goes into the oven (reserve 1/4 for after cooking)
- Bake in the oven for 25-30 mins (it will still be wobbly when it comes out of the oven)
- While the blondie is still hot from the oven, sprinkle over the remaining cinnamon sugar
- Leave to cool and then pop in the fridge to set. Once set, take out of the tin and serve