Comfort baking: White chocolate blondies

Fudgy, chewy, and loaded with scrummy white chocolate, these mouth-watering blondies are the ultimate comfort baking experience!

Units Scale

Preheat the oven to 180°C. Butter a 9 x 13-inch tray and dust with flour, tapping out any excess flour
Melt the butter in a large saucepan on medium heat. When the butter has completely melted, remove from the heat and add the sugar. Mix with a hand whisk or spatula until the sugar has melted and the mixture is smooth
Add the eggs, vanilla extract, and salt, and mix well. Make sure the eggs haven’t come straight from the fridge, as this might make the mixture curdle
Fold in the flour, white chocolate, and pecans and mix until everything is well-incorporated
Pour into the prepared tray and bake for about 20 minutes or until the top is golden and flaky. Remove from the oven onto a wire rack to cool
Cut into 12 even squares when completely cool, and enjoy!

These blondies will keep in an airtight container for up to four days, or you can freeze them for up to three months.

You might think light brown sugar is weird in a blondie, but this is what gives it a fudgy and chewy texture. Please don’t be tempted to sub it out with regular sugar, as this will make for a dry and cakey blondie
Blondies can go hard if you store them for too long. You can soften them up by reheating them in a 150°C oven for two minutes and eating them straight away
I love pecans in my blondies, but you can replace them with anything you like. Try pistachios, walnuts or even dried cranberries or cherries!

Find it online: https://byimanosman.com/comfort-baking-white-chocolate-blondies/