Method

1. Preheat oven to 180℃ and line a 9×9 loose base / push up tin with grease proof paper. Make sure the paper is hanging over the sides of the tin.
2. In a medium sized bowl, add in the softened butter, sugar and vanilla. Whisk on high speed until pale and fluffy. You can use a stand mixer with paddle attachment or a bowl with wooden spoon (it will just take a little longer).
3. Add in the nut butter and whisk to incorporate. Mix until everything is fully combined and the mixture is light and fluffy.
4. Add the flour, baking powder and cornstarch/cornflour into a sieve and sift into the butter mixture.
5. Mix everything together until a dough forms. It will resemble vanilla cookie dough.
6. Chop up the white chocolate and add it into the bowl. Mix to combine.
7. Transfer the blondie mixture into the lined tin. Use a spatula or spoon to flatten the mixture down so its level.
8. Press white chocolate chips./ chunks over the top of the blondie before baking.
9. Place into the middle of the oven and bake for 20 – 25 minutes or until the blondie is golden in colour and the edges are crisp.
10. Remove from the oven and allow the blondie to cool in the tin. This will help the blondie to be fudgey when it’s cool.
11. Lift the blondie out of the tin using the paper slings and place on a flat surface or on a chopping board.
12. Using a sharp, secreted knife, cut the blondies into squares.
13. Dust with icing sugar (optional) and serve.