Chai-spiced blondies

  • Serves 12
  • 60 minutes
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Chai-spiced blondies

60 minutes
Prep Time25 minutes
Cook Time35 minutes
Serves12
Save this recipe

Method

1

Preheat the oven to 180ºC, gas mark 4. Grease a 20cm square tin with a little butter and line with baking parchment.

2

Melt 100g white chocolate in a heatproof bowl suspended over a pan of barely simmering water. (Alternatively, microwave in 20-second blasts, stirring in between, until melted.) Set aside to cool slightly.

3

Put the butter and both sugars in a large bowl, then beat together for a few minutes (ideally using electric beaters) until light and fluffy. Gradually beat in the eggs, a little at a time, until combined. Add the cooled melted white chocolate and beat briefly to combine.

4

Sift in the flour, spices and salt, then use a spatula or large metal spoon to gently fold in. Mix in the pecans and the remaining 50g white chocolate chunks.

5

Transfer the mixture to the lined tin. Place the milk chocolate shards on top of the blondie. Bake until set on top and nicely golden – around 25-30 minutes. (We usually take them out at the point when you shake the tin and they don’t jiggle too much.) Leave to cool before slicing.

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