You’ve all heard of brownies. Maybe you’ve made my seriously sexy marshmallow brownies? If you have or haven’t, make these. Blondies are essentially brownies without the chocolate. Fine, these ones have got white chocolate chips in, but you could try chopped pecans and fudge chunks, maybe banana chips and dried strawberries. The list is endless, so these can suit everyone. Their one-bowl easiness makes them even more appealing too! Just be sure to really let them cool before you attempt to portion them, they’re gooey as hell so they need to set properly after cooking.

Ingredients

• 235g melted butter
• 545g light soft brown sugar
• 4 eggs
• 315g plain flour
• 1tsp vanilla essence
• 5g salt
• 150g white chocolate chips (or whatever you prefer)
• 50g dark muscavado sugar (optional, but it gives you a gorgeous, crunchy crust)

First things first, preheat your oven to 170C for a fan oven and 180C for a gas. Line a deep baking tray with greaseproof paper (it tends to rise, sometime A LOT). Now get a big mixing bowl, a wooden spoon and chuck your sugar and butter in. Give it a really good mix til it’s a smooth and the two are fully incorporated. Next mix in your eggs, then fold in your flour, salt, vanilla and mix-ins. Spoon the whole lot in your baking tray and sprinkle over your muscavado. Cook the lot for about 25-30 minutes, or when the middle is mostly set. They’ll still be gooey if the middle IS set, so don’t worry about undercooking, if needs be check the middle with a clean knife. If it comes out almost clean, it’s good to go, if it comes out with mixture, give it another 5-10 minutes. When it’s completely cooked, as I said, leave it to set and cool before portioning. Trust me on this.