BLONDIES

A white-chocolate version of a soft brownie, a blondie has the same chewy, crumbly, soft texture, but with a white-chocolate flavour. Our recipe is brightened with orange zest and a naughty dash of Grand Marnier.

Makes about 40 pieces

250 g (9 oz) unsalted butter

140 g (5 oz) white chocolate

425 g (15 oz) caster (superfine) sugar

25 ml (¾ fl oz) Grand Marnier

zest of 1 orange

375 g (13 oz/2½ cups) plain (all-purpose) flour

10 g (¼ oz) baking powder

2 eggs

625 g (1 lb 6 oz) dark chocolate (55% cocoa), chopped

Preheat the oven to 150°C (300°F). Line a 24 x 34 x 3.5 cm (9½ x 13½ x 1½ inch) baking tin with baking paper.

Put the butter, white chocolate, sugar, Grand Marnier and orange zest in a heatproof bowl with 250 ml (9 fl oz/1 cup) water. Place the bowl over a saucepan of simmering water and stir until melted.

Sift the flour and baking powder together and add to the white chocolate mixture, stirring to combine. Add the eggs, one at a time, and stir to combine. Add the dark chocolate and stir it through.

Pour the batter into the lined baking tray. Lay a sheet of baking paper over the top and press down over the surface. This stops a thick crusty layer forming during baking.

Bake for 2 hours, or until firm, but still a little crumbly. Remove from the oven and leave to cool for 30 minutes.

Cut into your desired shapes; we find 3 x 8 cm (1¼ x 3¼ inch) pieces work well.

Your blondies will keep in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week; bring back to room temperature for serving.