Strawberry and White Chocolate Blondies

Studded with chocolate and swirled with strawberry compote, these fudgy brownies are rather addictive.

Hands-on time 25min, plus cooling. Cooking time about 1hr. Makes 16 squares

225g strawberries, hulled weight 50g granulated sugar 175g unsalted butter, chopped, plus extra to grease 275g light brown soft sugar 2 large eggs, beaten 1tbsp vanilla extract 200g plain flour 1tsp baking powder 175g white chocolate chunks

1 For the compote, chop 175g strawberries into rough 2cm pieces; put into a pan with granulated sugar and 1½tbsp water. Bring to the boil, then simmer for 12-15min, stirring occasionally, until strawberries have broken down into a thick, jam-like consistency.

2 Meanwhile, chop remaining strawberries into 1cm pieces. Stir into strawberry pan and simmer for a further 2min. Set aside to cool slightly.

3 Preheat oven to 180°C

(160°C fan) mark 4. Grease and line a 20.5cm square cake tin with baking parchment. Melt butter in a medium pan, remove from heat and whisk in the brown sugar (the mix won’t completely emulsify). Leave to cool for 10-15min.

4 Whisk eggs and vanilla into the cooled butter mixture. Stir in the flour and baking powder, until just combined, then mix in chocolate chunks.

5 Spread mix into prepared tin. Dollop over compote and use a skewer to marble it through. Bake for 35-40min, until top is shiny and slightly cracked and blondie doesn’t wobble when you gently shake the tin. Cool completely in tin.

PER BLONDIE 280cals, 3g protein, 13g fat (8g saturates), 36g carbs (27g total sugars), 1g fibre TO STORE Keep in an airtight container at room temperature for up to 5 days.