Additional Info

• Ingredients

  114g	SCS ® Salted Butter (softened)
  200g	White Chocolate (chopped)
  2 tsps	Vanilla Extract
  128g	Sunshine Plain Flour
  32g	Cake Flour
  2	Eggs
  3/4 teaspoon	Salt
  50g + 2 tbsps	SIS Fine Grain White Sugar
  60g	Semisweet Chocolate Chips

• Directions
  1. Preheat oven to 175℃.
  2. Grease a 9x9 inch square baking pan.
  3. Melt white chocolate and butter in a double-boiler (put a heatproof bowl on top of a pot of barely simmering water; don’t let the bowl touch the water). Stir occasionally until the ingredients have melted and combined. Set aside to cool.
  4. In a large bowl, using an electric mixer, beat eggs until foamy.
  5. With the mixer still running, gradually add the sugar and vanilla until combined. Then drizzle in the cooled white chocolate mixture and mix until the mixture is smooth.
  6. Combine the flour and salt; fold the flour mixture into the brownie batter with a rubber spatula or wooden spoon.
  7. Fold in chocolate chips.
  8. Spread the batter evenly into the prepared pan (use the spatula to smoothen the top, if necessary).
  9. Bake for 22 - 25 minutes in the preheated oven, or until a toothpick inserted in the middle of the brownie comes out clean.
  10. Allow the pan to cool on a wire rack before cutting into bars.
  11. Drizzle Salted Caramel Sauce over the blondies bars as desired and serve.