These White Chocolate Fudge Blondies are very similar to my Chocolate Fudge Brownies, except I have used white chocolate instead of dark chocolate to achieve the ‘blond’ look.
You will need:
- 135g White Chocolate (broken into squares)
- 135g Butter
- 1tsp Vanilla extract
- 2 Eggs
- 225g Caster Sugar
- 145g Plain Flour
- 1/2tsp baking Powder
Chocolate Fudge Icing:
- 80g White Chocolate broken into squares
- 60g Butter
- 1tbsp Milk
- 80g Icing Sugar
- Grease and line a square 20cm tin and preheat the oven to 180degrees
- Melt the chocolate and the butter together over a bain marie (heat proof bowl over a saucepan of simmering water), take care not to overheat the chocolate and butter.
- Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
- Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and they look think and creamy.
- Gentle fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
- Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.
- Pour into the prepared tin and cook for 20-30 mins.
- Allow to cool in the tin. The blondie will sink a little in the middle, this is fine.
While the blondie is cooking start make the icing.
The White Chocolate Fudge Icing:
- Melt the chocolate and butter in a heat proof bowl over a pan of simmering water (bain marie).
- Once melted stir well to blend and put to one side and allow to cool completely.
- Once the blondie has cooled finish the icing.
- Mix the milk into the chocolate and butter.
- Sift in the icing sugar and mix well.
- Please don’t be tempted to try and do this while the chocolate is still hot or warm – it won’t go well!
Spread the icing over the blondie and allow to set slightly before cutting and serving.