Blondies are of the same sticky genre as chocolate brownies, but draw their character from soft brown sugar. This version uses golden syrup and honey to make them even stickier and adds white chocolate in homage to their name. That suits us quite well! All the melting and mixing is done in a saucepan so nothing fancy is required. The hardest part of this wonderful recipe is waiting for them to be cool enough to eat!
11 tbs. butter
3.5 fl. oz. golden syrup
3.5 fl. oz. honey
1 tsp. vanilla extract
7 oz. all-purpose flour (1½ cups)
2 tsp. baking powder
2.5 oz. white chocolate chips or chunks (½ cup)
Heat the oven to 350°F and butter a 9 x 12 jelly roll pan.
Gently heat the butter, syrup, honey, and vanilla in a saucepan until melted. Set aside to cool for 15 minutes. Beat in the eggs, one at a time, then stir in the flour and baking powder. Spread in the prepared pan and sprinkle with the white chocolate. Bake for 20-25 minutes, or until a tester comes out clean. Leave to cool, then cut into squares.