As decedent as the Chocolate Brownie but if like me you prefer white chocolate, these are for you!!

White Chocolate Blondies

Baking at McLaren’s Kitchen


  • 225g Butter
  • 200g White chocolate
  • 100g caster sugar
  • 100g light brown sugar
  • 3 large Eggs
  • 2 tsp vanilla extract
  • 175g Spelt Flour
  • 1 tsp baking powder


Grease a 21 x 21cm tin with a little butter an line with baking parchment.

Heat the oven to 180C/160C fan/gas4

Place the butter, white chocolate, and sugar in a pan and gently simmer over a low heat till everything has melted and combined together. Remove from the heat and allow to cool slightly before adding the whisked eggs. (if the mixture is too hot the eggs could curdle).

Using a hand whisk add flour and baking powder and combine well. At this point you can add some additional chunks of white chocolate or nuts but I prefer mine without!

Pour the mixture into your prepared tin, smoothing into the corners. Bake for 15-20mins. You are looking for a crisp top but still a wiggle of the mixture. leave to cool completely, the blondies will sink in the middle like the browine but they must be cool before cutting. Cut into 12 small or 6 big squares.

The blondies will keep for 5 days in a sealed container.

Check out my video of how to make the Blondie

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