Makes about 12 scrumdiddlyumptious blondies
Ingredients
150g white chocolate, broken up
125g unsalted butter
150g caster sugar
2 eggs
1 1/2 tsp vanilla extract
200g plain flour
pinch of salt
The original recipe calls for 125 g chopped pecans but I omitted these because a) I'm not made of money and b) I actually don't like nuts in my brownies, or rather, would choose to not have that texture. I just want chocolate goo please.
Method
1) Preheat the oven to 170c.
2) Line a decent blondie size baking tray (maybe 8 inches? I don't really know, just quite deep is KEY to get the goo, you don't want your mixture too thin otherwise you'll have a seriously dry blondie) with greaseproof paper.
3) Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Leave until they have melted together. Yes, it will look like curdled sick, but roll with it.
4) Add the eggs and vanilla extract, stirring briskly.
5) At this point, your mixture really will look like a dubious deposit next to a pub on a Sunday morning. JUST ADD THE FLOUR AND SALT. Trust me. Everything will miraculously look better.