• 7oz-200g baking margarine
  • 7oz-200g plain flour (sifted)
  • 5.2oz-150g white chocolate
  • 1.7oz-50g milk chocolate chips
  • 8.8oz-250g light brown sugar
  • 3 medium eggs (free-range)
  • 1 teaspoon vanilla essence
  • 1.7oz-50g walnuts (chopped finely)
Decoration (optional)
  • Edible silver glitter


  1. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 20cm/8" square cake tin and set to one side
  2. Melt the white chocolate and baking margarine using your preferred method. I use a microwaveable bowl, break up the chocolate, add the butter and pop in the microwave on a medium heat for 1 minute, remove and then stir until smooth. It may need a little longer or less depending on your microwave strength so keep checking and stirring at intervals, so you don't burn the chocolate. Set the chocolate to one side to cool
  3. Whilst the chocolate is cooling, in a separate large mixing bowl add the eggs and sugar and whisk together using an electric hand-whisk until the mixture has doubled in volume and has thickened. Test by seeing if when the mix drops back in the bowl- it stays for a second or two. Stir in the vanilla essence
  4. Sieve the flour and pinch of salt into a large mixing bowl and set to one side
  5. Next, pour the cooled melted chocolate into the eggy mixture with a wooden spoon. Fold in a figure of 8 motion gently to keep the air in it but until well combined
  6. Using the wooden spoon and figure of 8 method, add the flour mix to the wet mix and combine thoroughly until the mixture no longer looks dusty with flour. Add the chocolate chips and chopped walnuts and combine until the chunks are evenly distributed
  7. Pour the blondie mix into the pre-prepared tin and smooth out evenly. Pop into the oven for 50 minutes or until you can insert a skewer into the center and it comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before removing to cool completely
  8. Decorate using chosen method- I just sprayed on edible silver glitter. Cut into squares and serve

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