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Using a wooden spoon, mix in the dark brown sugar and melted white chocolate. Sift in the flour ... Remove and slice into portions. Blondies will keep in the fridge in an air-tight container ...

The texture is delicate and holds together just long enough to bite into the soft, caramelised 'crust' before you sink your face into the decadence of the white chocolate core. Do yourself a favour - ...

Fold in the white chocolate and then transfer the mixture to the tin. Bake for 30 minutes on the middle shelf – the blondies should feel firm and a skewer poked into the middle should come out ...

makes In this recipe, Spencer roasts white chocolate to use in the blondies. Alternatively, you could use already caramelised white chocolate, also called toasted white chocolate or blonde chocolate.

For many today, rhubarb is a harbinger of spring, and it adds its rosy twang to any recipe it's used in. These rhubarb and white chocolate blondies -- courtesy of recipe developer Julie Kinnaird -- ...