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!

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

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.