Butterscotch blondie bars

The addition of fudge and pecans elevate these rich blondies to a new level. Take care not to overbake to ensure a chewy, gooey middle.

Ingredients

Instructions

1. Melt the butter and white chocolate in a large, heatproof bowl set over a pan of gently simmering water, stirring occasionally. Remove from the heat and leave to cool for
   10 minutes.
2. Preheat the oven to 160°C/gas 4. Grease a 20 cm x 30 cm x 5 cm deep baking tin with butter and line with baking paper.
3. Using a balloon whisk, beat the eggs and vanilla into the chocolate and butter mixture, followed by the sugar, golden syrup and a pinch of sea salt. Sift over the flour and baking powder and whisk into the mixture until combined. Fold through half the fudge pieces and half the pecans, until evenly distributed.
4. Pour the batter into the prepared tin, smoothing it into the corners with a spoon. Mix together the remaining fudge and pecans and sprinkle over the batter followed by a generous pinch of sea salt.
5. Bake in the oven for
   25-30 minutes until a golden crust has formed and the batter has just set but still has a gentle wobble. Cool completely in the tin, then cut into 15 even-sized pieces. These blondies are best served the following day when dense and chewy.

Nutrition