Here's an alternative to brownies for those who don't like the rich taste of chocolate; these blondies are made with white chocolate.
150 g white chocolate, roughly chopped
125 g unsalted butter
150 g caster sugar
1½ teaspoons vanilla extract
200 g plain flour
a pinch of salt
120 g shelled pecan nuts, chopped
a 33 x 23 x 5-cm baking tray, lined with greaseproof paper
Makes about 12 portions
Preheat the oven to 170°C (325°F) Gas 3.
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water).
Leave until melted and smooth. Remove from the heat. Add the sugar and stir until well incorporated Add the eggs and vanilla extract, stirring briskly so that you don't allow the eggs time to scramble.
Don't worry if the mixture looks like it is starting to split. Add the flour, salt and pecan nuts and stir until well incorporated and the nuts are evenly dispersed Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 35-40 minutes, or until golden brown and the centre is still soft.
Leave to cool completely.
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