Baking at Easter is a great excuse to bring out all sorts of delicious ingredients – mixed spice, candied peel and plump sultanas – but don’t limit yourself to the traditional cakes and buns. These sweet and squidgy blondies make for the perfect tea time treat or can be dressed up for dessert, warm with a scoop of vanilla ice cream.
Where brownies are deeply chocolaty, these blondies are sweetly mellow with the warmth of spice and a kick of citrus. Browning the butter adds a nutty richness which perfectly complements the smooth white chocolate.
As with brownies, be careful when baking these blondies – you want to keep the middle fudgy rather than cake-like, so pull them out the oven when they still have a slight wobble. Just don’t forget to let them cool completely before slicing into squares!