Serves 12


  • 255g unsalted butter
  • 320g dark brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 350g plain flour
  • 1.5 tsp salt
  • 150g butterscotch milk chocolate, chopped
  • 75g vanilla white chocolate, chopped


  1. Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Line a 10-12 inch rectangular tray with greaseproof paper. The greaseproof paper should overhang by an inch or two.
  2. In a pan on medium heat, melt the butter until brown solids are formed. Once browned, transfer the butter into a large bowl to cool.
  3. Once the butter has cooled, add the brown sugar and vanilla extract to the bowl and whisk until well combined.
  4. Whisk in the eggs one at a time until fully incorporated.
  5. Add the flour and salt to the bowl and mix into the blondie batter using a wooden spoon. Mix thoroughly until the batter starts to pull away from the sides of the bowl.
  6. Fold in the chopped butterscotch milk chocolate and the vanilla white chocolate.
  7. Pour batter into baking tray, ensuring it is level all over.
  8. Bake in the centre of the oven for 30 minutes.
  9. Leave to cool down completely before removing from the tray and cutting into 12 squares.
  10. Decorate with a drizzle of extra melted vanilla white chocolate (optional).