200g white chocolate, chopped
150g butter, chopped
2 extra large eggs, lightly beaten
½ cup Chelsea Raw Caster Sugar
½ tsp vanilla bean paste
1 cup plain flour
⅓ cup self raising flour
⅓ cup white or dark chocolate bits
½ cup slivered almonds, toasted

Preheat oven to 180°C conventional or 160°C fan forced. Grease and line a 20cm square cake pan with baking paper.

Combine white chocolate and butter in a medium saucepan and stir over low heat until melted. Remove from heat and cool for 10 minutes.

Stir in eggs, Chelsea Raw Caster Sugar and vanilla. Mix until well combined. Add sifted flours, choc bits and stir until mixture is smooth.

Pour into prepared pan and spread out evenly. Sprinkle with almonds and bake for 30 – 35 minutes or until top is firm when touched. Cool in pan, remove and cut into squares.

Dark or milk chocolate bits can be used in this recipe.  

This blondie is perfect for picnics and outdoor entertaining occasions as it is easy to slice, share and eat without needing plates or cutlery.