White Chocolate Blondies

Instructions

1. 1

   Preheat the oven to 180°C. Line an 18cm square baking tin with parchment paper.

   Tip: To ensure even baking, make sure the tin is at room temperature.

2. 2

   In a medium saucepan, melt the butter and white chocolate chips over low heat, stirring occasionally.

   Tip: Be patient and let the chocolate melt slowly to avoid seizing up.

3. 3

   Remove the saucepan from the heat and stir in the sugar until well combined.

   Tip: Use a spatula to scrape the sides of the saucepan and ensure everything is incorporated.

4. 4

   Let the mixture cool slightly before stirring in the eggs one at a time.

   Tip: Make sure each egg is fully incorporated before adding the next to avoid curdling.

5. 5

   Stir in the vanilla extract and salt.

   Tip: Use a whisk to combine the ingredients thoroughly.

6. 6

   In a separate bowl, whisk together the flour and baking powder.

   Tip: Sift the dry ingredients to ensure they are well combined and aerated.

7. 7

   Add the dry ingredients to the saucepan and stir until just combined.

   Tip: Avoid overmixing, as this can lead to tough blondies.

8. 8

   Pour the batter into the prepared baking tin and smooth the top.

   Tip: Use a spatula to ensure the batter is evenly distributed and there are no air pockets.

9. 9

   Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Keep an eye on the blondies after 15 minutes as they can quickly go from undercooked to overcooked.