- 220 gram dairy butter
- 275 gram light caster sugar
- 2 eggs
- pinch of salt
- 2 tablespoons vanilla extract
- 4 tablespoons amaretto
- 280 gram all-purpose flour
- 1 bar of white chocolate (100 gram)
Kitchen equipment needed
- small pan
- large bowl
- silicone kitchen brush
- oven dish or square cake tine lined with parchment paper
- chef’s knife
Preparation — 10 minutes
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. COAT the oven dish with butter and line with parchment paper.
MELT the butter in a small pan and STIR in the sugar until you’ve reached a smooth mixture. TRANSFER to the large bowl and ADD amaretto and vanilla extract. ADD the eggs one by one and make sure the mixture is smooth before you add the second egg. ADD a pinch of salt and gradually ADD the flour, the batter should be quit firm.
Finishing the amaretto and white chocolate blondies — 30 minutes + waiting time
Coarsely CHOP the chocolate bar and stir it into the batter. DIVIDE the batter over the oven dish and BAKE them in about half an hour. The exact time depends on your oven, the blondies should not be completely cooked. Let them cool off completely and DIVIDE into pieces. Enjoy!