I made these white chocolate brownies (hence blondies) at the weekend. They didn't look very successful but they tasted delicious, with a nice crisp edge and a white chocolate gooey centre. As you can see, I didn't have a square cake tin, so put it in a circular springform tin instead.

150g white chocolate broken into pieces and melted
125g butter or margerine - melted in a pan
2 eggs
200g flour - I used self raising, the recipe said plain - I don't think it mattered
Pinch of salt

  1. Mix the melted butter & chocolate together.
  2. Add the eggs, stirring really fast so they don't curdle.
  3. Sift in the flour and salt and mix. 
  4. The resulting mixture looks like batter.
  5. Pour it into your tin, with greaseproof paper on the bottom and cook for 35 minutes at 170C.
  6. The top will turn golden when it is done, and the centre will be soft.
These blondies would be lovely with some raspberries, or even raspberry ripple ice-cream.

Love Mrs Jones x

P.S This recipe has been adapted from a recipe in The Hummingbird Bakery Cookbook.


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