Makes 20
Preparation time 25 minutes
Cooking time 30–35 minutes
200 g (7 oz) white chocolate, broken into pieces
125 g (4 oz) unsalted butter
3 eggs
175 g (6 oz) caster sugar
1 teaspoon vanilla extract
150 g (5 oz) plain flour
1 teaspoon baking powder
75 g (3 oz) dried cranberries
Line an 18 x 28 x 5 cm (7 x 11 x 2 inch) roasting tin with nonstick baking paper and snip diagonally into the corners so that the paper fits snugly.
Melt half the chocolate and the butter in a heatproof bowl over a pan of gently simmering water. Whisk the eggs, sugar and vanilla extract in a separate bowl with an electric whisk until light and frothy and the whisk leaves a trail when lifted.
Fold the chocolate and butter mixture into the beaten eggs with a metal spoon. Sift the flour and baking powder over the top and then fold in gently. Chop the remaining chocolate and fold half of it into the mixture with half the cranberries.
Pour the mixture into the tin and sprinkle with the remaining chocolate and cranberries. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 30–35 minutes until well risen. Leave to cool in the tin.
Lift out of the tin, peel off the paper and cut the cake into squares. The blondies will keep, in an airtight container in a cool place, for a few days.
For rum & raisin chocolate brownies, use 200 g (7 oz) plain dark chocolate in place of the white chocolate and omit the vanilla extract. Replace the cranberries with 75 g (3 oz) raisins, soaked overnight in 3 tablespoons rum. If liked, drizzle the cake with melted milk chocolate before cutting into squares.