These blondies are a distant cousin to brownies. They have the same fudgy texture without the chocolate.
On this occasion I decided to add small fudge pieces to the batter but they are equally as nice with white chocolate chips. blueberries, raspberries or anything else you like!
First I melted together butter and light brown sugar, stirring until they were completely combined.
Then I beat in eggs making sure that the butter and sugar had cooled slightly so the egg didn’t cook in the mixture.
Then I stirred in some plain flour, baking powder and mini fudge pieces.
The finished batter was poured into a lined tin and the surface smoothed.
It was baked until golden on the outside and cooked through – I tested this by poking a skewer into the middle of the cake – if it comes out clean the cake is cooked.
Once it had cooled I cut the blondies into squares (and ate one before I put them in the tin!).
bakewise.wordpress.com 