White Chocolate and Stem Ginger Blondies

Chewy, spicy, moist and sweet. Delicious warm with ice cream.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 90  g  melted butter
• 1  cup light muscovado sugar
• 1  egg
• 1  teaspoon ground ginger
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon bicarbonate of soda
• 1  teaspoon vanilla
• 4  balls  preserved ginger in syrup, chopped
• 1⁄3 cup  white chocolate chunks
• 1  cup plain flour

Directions

1. 1. Mix melted butter and sugar. Add egg and mix until combined.
2. 2. Mix flour, ground ginger, baking powder and bi carb. Add to the wet mixture gradually and use a spatula to gently fold it inches.
3. 3. Add vanilla, preserved ginger and white chocolate. Fold to combine. Do not over-mix.
4. 4. Add mixture to a greased, lined 9" square pan. Bake at 180°c for 18-20 mins until a skewer comes out coated with moist crumbs rather than wet batter.
5. 5. Cool in tin. Turn out and portion. Nice when topped with caramelised white chocolate ganache as per photo.