Stem Ginger & White Chocolate Blondies
I suppose the blondie is a kind of anti-brownie in the sense that the main body of the bake is vanilla-flavoured rather than chocolate. I have taken this a step further and added ginger and white chocolate to the mix. They are super easy to make, and are super delicious - everyone seems to love these, so I suggest you give them a go! Should you want plain blondies, omit the spices and stem ginger.
280g soft light brown sugar
1tbsp vanilla extract
225g plain flour
1tsp ground ginger
1tsp ground cinnamon
1/4tsp ground nutmeg
1tsp baking powder
200g white chocolate (caramelise 100g [optional] - see here)
6 pieces stem ginger, finely chopped
Preheat your oven to 170°C, and line a 8x8inch square pan with parchment paper.
Place your butter in a medium-sized saucepan and melt over a low heat. Once melted, increase the heat and bubble away, whilst continuously stirring, until the butter turns a brown colour and begins to smell sweet and nutty.
Mix together your browned butter and sugar in a large bowl. Then add in your vanilla and eggs, mixing quickly and briefly (there is no need to put lots of air into this batter).
Sift in your flour, ginger, cinnamon, nutmeg, salt and baking powder. Stir everything together until you have a smooth, thick batter and fold in your white chocolate and chopped stem ginger before transferring into your baking pan.
Bake the blondies for 25 minutes. You want a skewer to come out clean or with a few moist crumbs attached if you like them a bit underbaked (like me). If wet batter comes out, return to the oven for another few minutes and repeat until done. Leave to cool completely before cutting them into squares and serving. Enjoy!
Keep in an airtight container at room temperature for up to 3 days.