Champagne Blondies Recipes

Steps:

• Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Beat in egg and champagne (batter may appear curdled). In another bowl, whisk flour, baking powder and salt; gradually add to butter mixture. Fold in baking chips and, if desired, nuts. , Spread into prepared pan. Bake until edges are brown and center is set (do not overbake), 25-30 minutes. Cool completely in pan on a wire rack. , Combine glaze ingredients; drizzle over blondies. Lifting with parchment, remove blondies from pan. Cut into bars. Store in an airtight container.

Steps:

• Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
• Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
• Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.