PME SQR093 Square Cake Pan 9 x 9 x 3 Inches Deep, Aluminium, Silver, 9 x 9

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What’s not to love about a delicious, fresh, homemade cake? Baking is a great way to pass the time at home, learn new techniques in the kitchen and showcase your creativity. And when you’re head baker at home, you choose what cake you’re going to make and what flavours you’re going for. For me, a blondie is a ‘white’ version of a brownie. This is however my first recipe to include melted white chocolate in the base because it took so long to perfect the recipe to make sure it wasn’t greasy or horrible. I always use the biggest saucepan I own because I like to mix everything in the same pan to make it easier, and less washing up! You add the unsalted butter and marshmallows to the pan, and heat on a low-medium heat until the mixture is smooth and lovely.

Once baked, I leave them to cool fully in the tin, and then set them in the fridge for 3+ hours, but often overnight. This helps set the brownie mix to the really fudgy texture that so many of you adore.

So lemon bars have been around for a very long time – there are lots of yummy recipes out there such as from Sally’s Baking Addiction, and Once Upon a Chef– and they are definitely amazing inspiration for these. Shortbread base Be sure to read the recipe thoroughly before preheating your oven. The baking powder you thought you had may have "magically" turned into baking soda or visa versa. Properly understanding the recipe before you begin will go a long way toward ensuring baking success. I didn’t really decorate these blondies, as they were beautiful enough as they were! However, you can easily add something you want on if you like! Some top tips for baking blondies – like any recipe, nothing is fool proof. I hate that phrase in baking, as there are so many factors that can make a recipe change and not work! For this recipe, a key part is use the correct size tin, and have the correct oven temperature. I always use dark chocolate for my brownies, so white chocolate or plain base makes it… blonde! Blondies are sweet, delicious, and incredibly moreish.

For this recipe I used a 9″ square tin (23cmx23cm), and lined it with parchment paper. You can easily use a ‘brownie’ tin that is 7×11″ as this will take the same time, and have the same results. I know I have posted many blondie and brownie recipes over time now, but I still get questions about what blondies are in comparison to brownies!

Pumpkin Recipes

Measure your ingredients carefully. Baking a good cake depends on the right chemical reactions. It's not like a stir-fry; you can't just throw in any dry ingredient or add too much liquid unless you're looking for a cake disaster.