White Chocolate Blondies
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings — 12 squares; 2 each
- Preparation
- 20 minutes
- Cooking
- 25–30 minutes
- Total time
- 1 hour 20 minutes–1 hour 30 minutes, including cooling
Heat / oven setting180°C conventional / 160°C fan
Ingredients
| Ingredient | Quantity |
|---|---|
| 125g | |
| 200g, divided | |
| 125g | |
| 2 | |
| 150g | |
| 1 tsp |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales and measuring spoons
- Mixing bowls and sieve
- Wooden spoon or electric whisk
- Baking tray or tin, as directed
- Baking paper
- Wire cooling rack
- Oven gloves
- 20cm square tin
- Heatproof bowl and saucepan
- Whisk
- Sharp knife and board
- Skewer
Method
Prepare
Wash hands and clean the workstation. Preheat oven and line a 20cm square tin. Chop 100g white chocolate into small pieces and set aside for folding in.
Melt
Melt butter and remaining 100g white chocolate gently in a heatproof bowl over simmering water. The bowl must not touch the water. Stir, lift away using oven gloves and cool for about 5 minutes.
Mix
Whisk sugar, eggs and vanilla together until combined. Stir in the slightly cooled chocolate and butter mixture. Do not add it while very hot.
Fold
Sift flour over the mixture and fold gently until just combined. Fold in reserved chocolate pieces. Spread evenly in the lined tin. Do not taste raw batter.
Bake
Bake for 25–30 minutes until the edges are set and lightly golden and the centre is set with no liquid batter. A skewer should show moist crumbs, not raw mixture; extend baking if needed.
Cool and portion
Cool completely in the tin for at least 30–40 minutes before lifting out. Cut into 12 squares with a sharp knife. Evaluate the even bake and fudgy texture.
Portion for six
Makes 12 squares; 2 each. Divide evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Do not taste uncooked dough or batter: raw flour and eggs can carry harmful bacteria. Use oven gloves and take care with hot trays, sugar and steam.
- Cool bakes on a clean rack. Keep plain dry bakes in a clean airtight container; refrigerate any perishable meat, dairy or cream-filled items promptly. Freeze extra portions if needed.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
White chocolate, butter and sugar make blondies high in energy and saturated fat. Cut consistent small portions and enjoy as an occasional food.
Practical skills
Gentle chocolate melting, folding, judging a tray bake and clean portioning.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.