Spelt and brown butter blondies


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  • 180g of unsalted butter, diced into 1cm cubes
  • 180g of white chocolate, broken into pieces
  • 3 eggs
  • 275g of soft brown sugar
  • 125g of wholemeal spelt flour
  • 1 pinch of salt
  • 50g of chocolate chips, a mix of white and dark
Place the butter in a pan with a pinch of salt and cook until it turns a golden nutty brown colour
Melt the white chocolate in the microwave or in a bowl over a simmering pan of water. Once the butter is nicely browned, stir into the melted chocolate, making sure to scrape the pan to add all of the tasty golden milk solids. Leave to cool slightly
Preheat an oven to 180°C/gas mark 4 and line a medium-sized baking dish with greaseproof paper
Using a food mixer or electric whisk, whisk the eggs with the sugar until thick, pale and doubled in volume
Fold the cooled chocolate mixture into the eggs. You want to mix so they are fully combined, but don’t over-stir and knock the air out of the eggs
Fold in the spelt flour, a third at a time, again being careful not to overwork the mixture. Stir in half of the chocolate chips
Pour the mixture into the lined tray and sprinkle with the rest of the chocolate chips
Bake for 25–35 minutes. The blondies should have a crust on top and be slightly coming away from the sides when ready. Be careful not to overcook though as you want a slightly gooey centre
Wait to cool completely before slicing into portions
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