|125 g||butter — unsalted|
|200 g||white chocolate — chopped|
|1 tsp||vanilla extract|
|2||eggs — at room temperature|
|150 g||castor sugar|
|100 g||cake wheat flour|
|75 g||self-raising flour|
|200 g||Packet Of Strawberry Swirls|
Preheat oven to 180 C°
Grease a 20cm square cake pan. Line base and sides with baking paper.
Place butter, chocolate and vanilla paste in a small saucepan. Stir over low heat until melted and smooth. Transfer to a large bowl.
Whisk eggs and sugar until pale and creamy. Stir into butter, chocolate and vanilla mixture. Fold in combined sifted flours and salt. Spoon mixture into prepared pan and level surface. Place Strawberry Swirls on top and cover with foil.
Bake for about 40 minutes or until a skewer comes out clean.
Wait for the blondies to cool completely before slicing and serving.
Reprinted with permission from Landi Govender, follow on Instagram