Liven up your lunchbox – or the lunchbox belonging to a member of your family – with these delicious lunchtime treats from Sophie Morris’s gorgeous new book Sophie Kooks: Quick and Easy Feelgood Food. Who needs brownies when you can make Blondies?
If it looks a bit like a brownie, it could be a blondie! A blondie is essentially a brownie without the chocolate and there are many different variations. Some have fruit, oats or nuts, but my favourite is this one with white chocolate and pecans. It’s an absolute dream with a cup of tea!
Makes about 9 squares
150 g butter
150 g caster sugar
1 teaspoon vanilla extract
120 g plain flour, sieved
80 g pecan nuts, chopped
150 g white chocolate, roughly chopped
1 Preheat the oven to 180°C/350°F/gas 4. Grease a 16 cm (6 inch) square tin and line it with parchment paper.
2 Melt the butter in a small pan over a low heat.
3 Whisk the sugar, vanilla extract and eggs in a large bowl with an electric beater, until pale and fluffy. Beat in the melted butter, a little at a time, until fully incorporated. Carefully fold in the flour. Add the pecans and chocolate and stir until combined.
4 Spoon the mixture into the prepared baking tin and give it a little shake to even it out. Bake for 25–35 minutes or until firm in the centre and a skewer inserted comes out clean.
5 Leave to cool completely in the tin before cutting into squares.