Nutty, aromatic brown butter lifts any recipe to new levels, but against caramelised white chocolate in this recipe, it’s especially good.

Makes 10 blondies

200g butter

80g white chocolate chips

250 soft brown sugar

1 tsp vanilla extract

generous pinch sea salt + extra to top with

2 free-range eggs

150g white all-purpose flour

50g ground almonds

½ teaspoon baking powder

  1. Heat oven to 170ºC and line a square 25cm baking dish or cake tin with baking paper. Scatter the white chocolate chips over the baking paper.
  2. Melt the butter in a saucepan over medium heat. Continue to heat, stirring frequently and keeping a close eye until it turns deep golden brown and smells nutty.
  3. Take off the heat and set aside to cool.
  4. In the bowl of an electric mixer, combine the cooled butter, sugar, vanilla extract and salt. Beat until smooth, then add the eggs and mix until well combined.
  5. Fold in the flour, ground almonds and baking powder until just combined, being careful not to overmix.
  6. Spread the batter over the chocolate chips in the tin and smooth the top.
  7. Bake for approximately 25 minutes, or until set but still soft to the touch. You want the blondies to remain slightly gooey in the middle.
  8. Allow to cool in the tin for 10 minutes, before turning out onto a cooling rack.
  9. Once completely cooled, cut the blondies into approximately 5cm x 5cm squares and sprinkle over a little extra sea salt.
  10. Serve at room temperature.
  11. Store in an airtight container for up to 3 days.