Makes: 12 blondies
Ingredients
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200g South Devon Chilli Farm White Chilli Chocolate, roughly chopped
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175g unsalted butter
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200g light brown sugar
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100g caster sugar
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2 large eggs
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1 tsp vanilla extract
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250g plain flour
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1 tsp baking powder
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Pinch of sea salt
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75g white chocolate chips (optional)
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50g toasted macadamia nuts or pecans, roughly chopped (optional)
Method
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Preheat the oven to 180°C (160°C fan). Grease and line a 20cm square baking tin.
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Melt the butter over a low heat and leave to cool slightly. Whisk in both sugars until smooth, then beat in the eggs and vanilla.
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Fold in the flour, baking powder and salt until just combined.
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Stir through 150g of the chopped South Devon Chilli Farm White Chilli Chocolate, along with the nuts and white chocolate chips if using.
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Spread the mixture into the prepared tin and scatter over the remaining chocolate chunks.
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Bake for 25–30 minutes, until the edges are golden and the centre still has a slight wobble.
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Allow to cool completely before slicing into squares.
To Serve
Enjoy slightly warm with vanilla ice cream or a cup of coffee. For an extra zing, grate a little lime zest over the blondies just before serving—the citrus beautifully complements the creamy white chocolate and gentle chilli warmth.
Don't overbake. Slightly underdone blondies stay deliciously fudgy, while the White Chilli Chocolate melts into pockets of creamy sweetness with a gentle warming finish.
