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

Method:

• 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.