Uploaded by Renshaw Baking
- 200 g unsalted butter, plus extra for greasing the tin
- 75 g white chocolate, roughly chopped
- 300 g light muscovado sugar
- 4 medium eggs
- 200 g plain flour - sieved
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 lemon - coarsely grated rind and 1 teaspoon juice
- 60 g macadamia nuts – finely chopped
- 100 g white chocolate
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Pre heat the oven to 180°C/350°F/gas mark 4.
Grease and line a rectangular tin with baking paper.
Melt the butter slowly over a low heat in a medium pan.
Increase the heat and allow the butter to bubble gently for about 5 minutes until the white solids turn golden and the butter smells sweet and biscuity.
Cool for 5 minutes, then, add the white chocolate. Set aside for a few minutes to allow the chocolate to melt and stir until smooth.
Using a food mixer or electric beaters, whisk the muscovado sugar and eggs together for approximately 5 minutes until pale and thick.
Tip in the plain flour, salt, cooled chocolate and butter mixture, vanilla, lemon rind and juice and chopped macadamia nuts, and then fold in with a spatula or metal spoon until even.
Pour the mix into the prepared tin and bake in the centre of the oven for 40 to 45 minutes or until risen all over with a dark golden crust.
Cool completely in the tin, and then cut into squares.
Melt the white chocolate over a bowl of boiling water.
Using a spoon, drizzle the white chocolate over the blondies.