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White Chocolate, Berry & Almond Blondies
In need of some treats for family and friends? Give this stunning and decadent tray bake a try, it will be a hit with them all!
Ingredients
200g Yeo Valley Unsalted Butter, melted
100g caster sugar
150g light brown sugar
60g Yeo Valley Salted Caramel Crème Fraiche
3 medium eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
250g plain flour
10g cornflour
150g white chocolate, chopped
50g flaked almonds
75g Yeo Valley Mixed Berry Compote
Method
- Pre-heat the oven to 180c/ 160c Fan / 320 F / Gas 4. Line a square tin 21cm x 21cm with parchment paper.
- In a large bowl add the melted butter, sugars and crème fraiche and beat until smooth.
- Add the eggs and both extracts, beat again until pale and airy.
- Add in the flour, cornflour and fold until combined and then lightly fold in the white chocolate.
- Pour the mixture in the tin and spread out if necessary. Top with teaspoons of compote and stir through to create a swirl pattern. Sprinkle over the flaked almonds.
- Bake the blondies for 25-30 minutes until well risen, golden brown but with a slight wobble in the middle.
- Once cooked leave to cool in the tin and then transfer to a wire tack.
- Cut into pieces and serve with more Yeo Valley Salted Caramel Crème Fraiche.
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