White Chocolate Blondies (Print Version)

# Ingredients:

→ Base

01 - Butter (225g/1 cup, melted and cooled)
02 - Light brown or demerara sugar (340g/1¾ cups)
03 - Eggs (2)
04 - Plain/all-purpose flour (285g/2 cups)

→ Mix-ins

05 - White chocolate chips (100g/½ cup)

# Instructions:

01 - Preheat oven to 180°C/356°F and line 9-inch square baking tin with parchment paper
02 - Combine sugar and eggs in medium bowl until well mixed
03 - Slowly pour cooled melted butter into egg mixture while stirring
04 - Blend in flour until fully incorporated; batter will become very thick
05 - Stir in white chocolate chips until evenly distributed
06 - Pour into prepared tin, smooth top, optionally sprinkle with sea salt, and bake for 25 minutes until edges are set and top is lightly golden
07 - Let cool completely in pan before lifting out and cutting into 9 squares

# Notes:

01 - Using 8-inch pan will result in thicker blondies needing longer bake time
02 - Avoid overmixing flour to prevent dense texture
03 - Thick batter is normal and creates chewy texture
04 - Complete cooling is essential for perfect cutting

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