- 150 g white chocolate, roughly chopped
- 190 g butter
- 300 g Muscovado sugar
- 2 free-range eggs
- 1 t vanilla extract
- 240 g flour
- 1 t baking powder
- ¼ t bicarbonate of soda
- 100 g pecan nuts, roughly chopped
1. Preheat the oven to 120°C. Place 100 g chocolate on a baking tray and roast for 40–50 minutes, stirring every 10 minutes.
2. Once the chocolate has turned a light caramel colour, place into the fridge until hardened, then break into small pieces.
3. Increase the oven’s temperature to 180°C and grease a 20 x 20 cm baking tin.
4. Heat the butter in a pan over a medium heat, stirring continually, until it turns golden brown. Transfer to a bowl and allow to cool.
5. Add the sugar, eggs and vanilla to the butter and whisk to combine. Stir in the flour, baking powder and bicarbonate of soda.
6. Fold in the pecans and roasted white chocolate, then spread the batter into prepared baking tin.
7. Bake for 40–45 minutes, then allow to cool. Melt the remaining white chocolate and drizzle onto the blondies. Cut into cubes to serve.