White Chocolate Chilli Blondies Recipe
Blondie Batter
100g unsalted butter, melted
200g white chocolate, melted
150g caster sugar
1 tsp fine sea salt
2 eggs
1 tsp vanilla extract
160g plain flour
¼ tsp baking powder
70g white chocolate chips or roughly chopped white chocolate
Crispy Chilli Swirl
2 tbsp reserved melted butter and white chocolate mixture
To Finish
Flaky sea salt
Extra crispy chilli bits from Marion’s Kitchen Crispy Chilli Oil.
Preheat the oven to 150°C fan-forced (170°C conventional). Line a 20cm square baking tin with baking paper, allowing the paper to extend over the sides.
Place the melted butter and melted white chocolate in a large bowl. Whisk until smooth and glossy. Measure out 2 tablespoons of the mixture and set it aside for the crispy chilli swirl. Allow the remaining mixture to cool slightly if it is still hot.
In a separate large bowl, lightly whisk the eggs. Add the caster sugar in 2-3 additions, whisking well after each addition, until pale and slightly thickened. Stir in the vanilla. Gradually whisk in the cooled white chocolate mixture until smooth.
Add the flour, salt and baking powder. Gently fold until just combined, taking care not to overmix. Fold through the white chocolate chips or chopped white chocolate.
Transfer the blondie batter to the prepared tin and smooth the surface. Spoon the crispy chilli mixture over the top, then use a skewer or butter knife to gently swirl it through the batter.
Bake for 40-45 minutes, or until the edges are lightly golden and the centre is just set with a slight wobble. A skewer inserted into the centre should come out with a few moist crumbs rather than completely clean.
Leave the blondie to cool completely in the tin before lifting it out and slicing it into 16 squares. Finish with a small pinch of flaky sea salt and extra crispy chilli bits just before serving.
Notes: Store the blondies in an airtight container at room temperature for up to 3 days.
