Chai-spiced blondies
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Ingredients
Method
Preheat the oven to 180ºC, gas mark 4. Grease a 20cm square tin with a little butter and line with baking parchment.
Melt 100g white chocolate in a heatproof bowl suspended over a pan of barely simmering water. (Alternatively, microwave in 20-second blasts, stirring in between, until melted.) Set aside to cool slightly.
Put the butter and both sugars in a large bowl, then beat together for a few minutes (ideally using electric beaters) until light and fluffy. Gradually beat in the eggs, a little at a time, until combined. Add the cooled melted white chocolate and beat briefly to combine.
Sift in the flour, spices and salt, then use a spatula or large metal spoon to gently fold in. Mix in the pecans and the remaining 50g white chocolate chunks.
Transfer the mixture to the lined tin. Place the milk chocolate shards on top of the blondie. Bake until set on top and nicely golden – around 25-30 minutes. (We usually take them out at the point when you shake the tin and they don’t jiggle too much.) Leave to cool before slicing.
