Recipe Image
Vegetarian

Ingredients

For the Dessert

1 tbsp Vanilla Extract

225 g Unsalted Butter (Melted)

100 g Caster Sugar

200 g White Chocolate (Roughly Chopped)

6 Eggs

400 g Light Brown Sugar

55 g Malted Milk Powder

2 Pinches Sea Salt

325 g Plain Flour
* Always check the ingredient labels for allgergen information

As an optional add on, when the batter has been poured into the tin, use the back of a spoon to create 15 shallow wells. Fill each with a teaspoon of creamy peanut butter, then drag a knife through the centre of each to create a gentle swirl.

White Chocolate Butterscotch Blondies

by Dan

Serves 24

Total 1 hour

Oven Temp 175 °C - 40 minutes

Difficulty Not too Tricky

Chef Stella Parks

Method

  1. In a small pan, melt the butter over a medium heat until browned. Remove from the heat and stir in the white chocolate.

  2. In a large bowl combine the caster sugar, light brown sugar, malted milk power, salt, eggs and vanilla extract . Whisk together until thick and fluffy. Pour in the warm chocolate-butter and incorporate. Add the flour and fold in until combined.

  3. Pour into a lined brownie tin and bake for 35-45 minutes or until golden, glossy and just barely firm. Cool for at least 1 hour.