Cinnamon Blondies

With my first book and my blog, I was inspired by the ideas that my followers gave me and these have been one of the most highly requested bakes ever, so I had to include them here! An easy blondie batter flavoured with ground cinnamon and stuffed full of white chocolate chips, topped with a cinnamon-flavoured white chocolate drizzle; what could possibly be better? The warmth of the cinnamon makes these ideal for serving at bonfire night or even into the festive period. If you want to try a different spice such as ground ginger, go for it.

Makes 16

Prep 20 minutes

Bake 25–30 minutes

Cool 3+ hours

Lasts 4–5+ days, at room temperature

• 200g unsalted butter, melted
• 250g soft light brown sugar
• 3 eggs
• 1 tsp vanilla extract
• 275g plain flour
• 3 tsp ground cinnamon
• 1 tbsp cornflour
• 300g white chocolate chips
• 75g white chocolate, melted

Preheat the oven to 180°C/160°C fan and line a 23cm square tin with parchment paper.

In a large bowl, add the melted butter and the sugar and beat until smooth. Add the eggs and vanilla extract and beat again until smooth. Add the flour, 2 teaspoons of cinnamon and the cornflour and beat until thick. Add the chocolate chips and fold through.

Pour the mixture into the tin and spread out evenly. Bake in the oven for 25–30 minutes, or until there is a slight wobble in the middle. Leave to cool in the tin. Chill in the fridge for at least 2 hours, but preferably overnight.

Once the blondies have set, carefully mix the melted white chocolate and remaining 1 teaspoon of cinnamon together. Drizzle over the blondies and return to the fridge to chill and set. Cut into squares with a sharp knife and enjoy!