The perfect Bank Holiday weekend treat, the recipe for these White Chocolate and Cherry Blondies comes courtesy of the National Vegetarian Week 2015 sponsor, Nothing But snacks. This delicious recipe makes 16 blondies.
Preparation: 20 mins
Cooking: 45 mins
200g unsalted butter
150g white chocolate
300g light muscovado sugar
3 large free-range eggs
¼ tsp salt
1 tsp vanilla extract
200g plain flour
50g freeze-dried whole cherries
Preheat oven to 180ºC/Fan 160ºC/Gas 4.
Butter the inside of a shallow rectangular cake tin and line with baking parchment.
Melt the butter in a pan, then cook gently for about 5 minutes, until the white solids turn golden and the butter smells biscuit-like.
Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.
Use electric beaters to whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale.
Tip in the flour, salt, cooled chocolatey butter and vanilla, then fold in with a metal spoon or spatula until even.
Pour the mixture into the tin, then scatter with the rest of the chocolate and the cherries sprinkled with water.
Bake for 40-45 minutes or until risen all over with a dark golden crust.
Cool completely in the tin, then cut into squares.
Recipe from The Vegetarian Society
Don't forget to check out the rest of our National Vegetarian Week recipes.