White Chocolate Blondies

Preheat the oven to 170°C with top and bottom heat. Line a tin about 20 × 20 cm with baking paper, leaving overhangs for lifting out the blondie. Break up the milk-free white chocolate and slowly melt it with the plant-based baking fat over the lowest heat, stirring. Remove from the heat once smooth and let cool until still fluid but no longer hot.

Mix the eggs with the sugar just until combined. Add the fluid, cooled white chocolate mixture and combine without prolonged beating.

Add the flour and fold gently with a spatula, scraping up ingredients from the bottom and sides. Stop once no dry streaks remain; the batter does not need kneading.

Transfer the batter to the lined tin. Spread into the corners in an even layer and smooth the surface so the batter has a similar thickness throughout.

Bake the blondie on the middle rack for 24–30 minutes. The edges should be set, and a skewer inserted into a part without additions should emerge with moist crumbs but no liquid raw batter. The center stays soft but should not ripple like a liquid. Do not wait for a completely clean, dry skewer, as the blondie will dry out.

Place the tin on a wire rack and leave the blondie to cool completely. Lift it out by the paper and divide into 12 pieces only once the soft center is stable.