Brownies are cool! But what about brownies with white chocolate aka blondies?! They are extremly good!

I have never made blondies before. I think it’s because we alaways have some dark or milk chocolate home for brownies but white chocolate isn’t on our basic grocery list (such a shame because I loooove it)

But don’t worry this recipe isn’t a test version! Chilli has already made it a few times and it turned out perfect! Luckily I got to taste test it ;).

Basically I use the same ingredients and methods as in my brownie recipe. It’s so simple, everybody can make it!

The trick is not overbaking it! The gooey-er (is this a real word?) and softer the better!

In my oppinion it’s not too sweet but you know that I am quite sugar addicted :D. But it’s definitely on the sweeter side so I deiced to serve it with pomegranate seeds. Best decision!

The slightly sour pomegranate seeds balance out perfectly the sweet white chocolate.

I also added some chopped walnuts, for extra texture and a nice little crunch.

If you want to have a cheeky little cheat day this weekend try these blondies because they worth all the calories. And you know everybody deserves some extra sweetness in life!

Blondies with Pomegranate

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Prep Time: 10 min. Baking Time: 30 min. Total Time: 40 min. Portions: 20 squares

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Ingredients:

• 300g white chocolate

• 1 cup or 220g butter

• 4 eggs

• 1 teaspoon vanilla extract

• 2 cups granulated sugar

• ½ teaspoon salt

• 2 cups all-purpose flour

• 100g chopped walnuts (optional)

• the seeds of one pomegranate for serving (optional)

Directions:

1. Preheat the oven to 350 F or 180 C. Line a 9 x 13 inch or 22 x 30 cm pan with parchment paper.

2. In a large microwave-safe bowl melt the butter and 250g of the chocolate at 30 seconds intervalls. Let it cool a few minutes.

3. In a medium bowl mix together the eggs and sugar and the vanilla extract.

4. Add the egg mixture to the chocolate and butter and mix it well.

5. Stir in the flour, salt and chopped walnuts until it’s combined but don’t overmix!

6. Spread the butter in the pan evenly. Chop up the rest of the chocolate and sprinkle it on the top.

7. Bake it for 30-35 minutes. It’s going to be just set, be careful and don’t overbake them. you want a golden broqn edges and gooey inside.

8. Serve it warm with pomegranate seeds.

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