White forest blondies

Preheat the oven to 180ºC, gas mark 4. Grease and line a 20x30cm baking tin (about 4cm deep) with baking parchment, leaving a slight overhang at the top to help remove the cooked blondies from the tin.

Brown the butter by melting it in a saucepan over a medium heat for 5 minutes, or until it turns a nut brown colour and smells toasted and nutty. Place the white chocolate into a bowl, then strain the hot browned butter through a sieve over the top of it. Stir occasionally, until the chocolate has melted and the mixture is thoroughly combined.

Whisk the sugars with the eggs in a freestanding mixer for about 5 minutes (or use an electric hand mixer), until pale, thick and light and the mixture holds a ribbon trail. Add the vanilla extract and mix again.

Scoop the white chocolate mixture into the bowl and mix briefly to just combine. Sift the plain flour, ground almonds, baking powder and a pinch of salt over the top, then mix in gently, until thoroughly combined. Fold in the chocolate chips and cherries.

Spoon the mixture into the prepared tin, spread level, scatter with the flaked almonds and bake for 30 minutes, until golden and set with a thin crust. Remove from the oven and leave to cool completely in the tin.

Remove the blondies from the tin but don’t remove the baking parchment. To decorate, drizzle the melted white chocolate over the top of the blondies, leave to set at room temperature for 10 minutes, then sprinkle with the crushed freeze-dried raspberries or powder. Cut into 16 squares to serve.