Save to your scrapbook

    White chocolate and pecan blondies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    White chocolate and pecan blondies

    These deliciously squidgy, nutty cakes will disappear in no time.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50

    Makes: 16


    100g pecans

    150g unsalted butter

    150g caster sugar

    100g light brown muscovado sugar

    2 large eggs

    1 tsp vanilla extract

    125g plain flour

    125g self raising flour

    1 tsp salt

    100g white chocolate


    1. Preheat the oven to 180°C, gas mark 4. Line a 21cm square cake tin with baking parchment. Put the pecans on a baking tray and bake for 10 minutes, until golden and fragrant. Set aside. Meanwhile, melt the butter and both sugars in a pan over a low heat, stirring to combine. Take off the heat and allow to cool slightly.

    2. Beat the eggs, then whisk into the butter and sugar mixture along with the vanilla. Beat in both flours and the salt. Very roughly chop the white chocolate and the pecans, then stir though the mixture. Put into the tin and bake for 20/25 minutes, until risen and golden on top. Allow to cool completely in the tin before slicing into 16 squares.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars