Blondies
Makes
40
Ingredients
250g (9 oz) unsalted butter
140g (5 oz) white chocolate
425g (15 oz) caster (superfine) sugar
25ml (3/4 fl oz) Grand Marnier zest of 1 orange
375g (13 oz) plain (all-purpose) flour
10g (1/4 oz) baking powder
2 eggs
625g (1 lb 6 oz) dark chocolate (55% cocoa), chopped
Method
Preheat the oven to 150ºC (300ºF). Line a 24 x 34 x 3.5 cm (91/2 x 131/2 x 11/2 inch) baking tin with baking paper.
Put the butter, white chocolate, sugar, Grand Marnier and orange zest in a heatproof bowl with 250 ml (9 fl oz/1 cup)
water. Place the bowl over a saucepan of simmering water and stir until melted.
Sift the flour and baking powder together and add to the white chocolate mixture, stirring to combine. Add the eggs,
one at a time, and stir to combine. Add the dark chocolate and stir it through.
Pour the batter into the lined baking tray. Lay a sheet of baking paper over the top and press down over the surface. This stops a thick crusty layer forming during baking.
Bake for 2 hours, or until firm, but still a little crumbly. Remove from the oven and leave to cool.
Cut into your desired shapes; we find 3 x 8 cm (31/4 x 11/4 inch) pieces work well.
note
Your blondies will keep in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week; bring back to room temperature for serving.