Spelt and brown butter blondies

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