The best kinds of puddings are those that can be customised to suit everyone’s palette, including the ingredients they’re made with to whether they’re hot or cold.
While brownies are a reliable go-to for just that, blondies are just as easy to make with a blend of lighter ingredients.
Sharing her recipe exclusively with Express.co.uk, founder of Candy’s Cupcakes, Candice Bannister said: “This is the perfect family recipe. The simple ingredients and method means that little ones can get involved with the baking and enjoy the process with you.
“It’s also good as you can experiment and play with the flavours. If you don’t want a mini egg or white chocolate blondies, then swap them out for your favourite chocolates!
“You can create whatever flavoured blondie you like – the combinations are endless!”
Blondies recipe
Making blondies is similar to brownies so always keep the wet and dry ingredients separate to begin with. Start preheating the oven to 180C, then line a baking tray with grease-proof paper.
Candice warned: “Make sure you leave a slight ‘overhang’ on the sides of the baking paper, to allow you to easily lift the blondies out once baked.”
Gently melt the butter over a pan of boiling water or in the microwave, taking care not to burn it, then pour it into a mixing bowl.
Quickly add in the light brown sugar and mix until smooth. Next, beat in the eggs and pour in the vanilla extract until everything is light and creamy.
Sift the flour, salt and baking powder together in a separate bowl and gradually fold them into the wet mixture until well combined.
Chop up the white chocolate and any other kinds being used, reserving some for the toppings.
Add these to the bowl and fold in to evenly distribute then pour the batter into the prepared baking tin, smoothing the top with a spatula.
Sprinkle the leftover toppings over the mixture and bake in the preheated oven for 22-25 minutes, or until the top is set and lightly golden. Candice said: “The centre should still be slightly soft as it will firm up upon cooling.”
Remove the blondies from the oven and allow to cool completely in the tin set on a wire rack. Once cooled, lift the slab out of the tin and cut it into squares or rectangles before tucking in with a side of ice cream.
