Upgrade standard blondies with the classic flavours of a cream tea. Perfect for afternoon tea, serve at room temperature or chill for fudgier, set blondies
Prep:20 mins
Serves 12
200g butter200g light brown soft sugar100g caster sugar200g white chocolate, chopped into small chunks3 eggs1 tsp vanilla bean paste275g plain flour50g clotted cream
STEP 1Mix the compote ingredients in a small pan over a medium heat and cook for 10-15 mins until jammy, stirring often. When ready, the fruit will be soft but still hold its shape. Leave to cool.STEP 2Melt the butter in a pan over a medium heat until foaming and lightly golden, then remove from the heat and stir in the sugars, 150g of the white chocolate and a large pinch of salt. Stir until the chocolate is melted and smooth.STEP 3Heat the oven to 190C/170C fan/gas 5 and line a 20 x 30cm brownie tin with baking parchment. Whisk the eggs and vanilla into the chocolate mixture, then sift in the flour. Fold until you have a smooth batter, then fold in the rest of the chocolate.STEP 4Pour the batter into the tin and smooth the surface. Alternately dollop over spoonfuls of the clotted cream and strawberry compote, then gently swirl together using a skewer or cutlery knife. Bake for 45-50 mins until the edges are golden, set and coming away from the tin. The middle will look gooey, but will firm as it cools. Cool before cutting into squares. Serve at room temperature, or chill for fudgier, set blondies.
