Serves 1
Directions
- 1Break the white chocolate into chunks.
- 2Microwave at 500W in 1 minute bursts.
- 3Stir gently until melted and smooth.
- 4Set aside to cool.
- 5Add 2 large eggs to a bowl.
- 6Whisk until light and frothy.
- 7Whisk until combined.
- 8Add the white chocolate/butter mix.
- 9Whisk until combined.
- 10Add the flour and salt.
- 11Fold until combined.
- 12Pour into a 8x8" tin.
- 13Smooth it out.
- 14Bake at 170C/(150C fan) for 20 mins.
- 15Melt white chocolate and double cream and stir gently until smooth
- 16Pour over the cooled blondie.
- 17Smooth it out.
- 18Top with rainbow beans/sprinkles.
- 19Refrigerate for 2 hours.
Ingredients
- 225 g white chocolate, broken into chunks
- 115 g unsalted butter
- 2 large eggs
- 70 g granulated sugar
- 155 g plain flour
- 1 tsp salt
- 180 g white chocolate
- 90 ml double cream
- milk chocolate beans by Sainsbury's
Equipment
microwave8x8” tin
Tips
- Make sure you don’t overbake otherwise it’ll go cakey
- Let it cool fully in the tin before adding the topping
- Refrigerating them after adding the topping is a must for a super fudgy texture
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