Blonde Chocolate Squares (Print Version)

# Ingredients:

→ Base

01 - Butter (225g/1 cup, softened and allowed to cool)

02 - Demerara or light brown sugar (340g/1¾ cups)

03 - Eggs (2)

04 - All-purpose/plain flour (285g/2 cups)

→ Mix-ins

05 - White chocolate chips (100g/½ cup)

# Instructions:

01 - Heat your oven to 180°C/356°F and put parchment paper in a 9-inch square baking tin

02 - Whisk the sugar and eggs together in a medium bowl until they're properly combined

03 - Drizzle in the cooled melted butter while continuously mixing the egg mixture

04 - Mix in flour until it's all combined; don't worry, the batter will get quite thick

05 - Fold the white chocolate chips through until they're spread out evenly

06 - Dump into your lined tin, flatten the top, add a pinch of sea salt if you want, and bake about 25 minutes until the edges firm up and top turns slightly golden

07 - Let it cool all the way in the tin before you lift it out and slice into 9 squares

# Notes:

01 - An 8-inch pan makes your blondies taller but you'll need to bake them longer

02 - Don't stir the flour too much or you'll end up with tough blondies

03 - Don't panic if the batter seems super thick - that's what makes them chewy

04 - You must let them cool completely or they'll fall apart when cut

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