DECADENT SUMMER BLONDIES
In bowl, whisk together flour, baking powder and salt; set aside.
In small saucepan over low heat, melt butter and 140 g of the white chocolate, whisking constantly. Remove from heat and set aside.
In large bowl, whisk together eggs, sugar and vanilla until smooth. Stir in chocolate mixture; stir in flour mixture in 2 additions. Fold in remaining chocolate.
Scrape into parchment paper–lined 8-inch square baking dish, smoothing top. Bake in 325°F oven until cake tester inserted into centre comes out clean with a few moist crumbs clinging, 45 to 50 minutes. Let cool completely in pan. Cut into squares. Dust with icing sugar (if using).
about 268 cal, 5 g pro, 13 g total fat (7 g sat. fat), 35 g carb (0 g dietary fibre, 25 g sugar), 44 mg chol, 266 mg sodium, 115 mg potassium. % RDI: 10% calcium, 7% iron, 3% vit A, 9% folate.
MAKES 16 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 1 HOUR
TEST KITCHEN TIP
To create a pretty lacelike pattern on your blondies, place a paper doily on top and then dust with icing sugar.