Ingredients:

• 250g of white chocolate
• 250g of butter
• 150g of dried cranberries
• 100g of plain flour
• 1 tsp baking powder
• 280g of caster sugar
• 5 eggs

Method:

• Roughly chop the chocolate and butter and add to a heatproof bowl.
• Line a baking tray (30cm x 20cm x 4cm) with parchment paper and preheat the oven to 200°C/gas mark 6.
• Slowly melt the chocolate and butter in the bowl over a pan of gently simmering water, making sure the mixture does not burn.
• Meanwhile, sift the flour and baking powder into a separate bowl and mix in the sugar.
• Remove the bowl of melted chocolate and butter from the pan. Stir well using a spatula, then pour into the bowl of dry ingredients. Continue stirring until the mix is smooth and shiny with no lumps.
• In a separate bowl, lightly whisk the eggs then add to the chocolate mixture along with the cranberries, mix well until combined.
• Pour the mixture into the lined tray and bake for 20-25 minutes. The edges will be set but the centre should still be slightly soft.
• Remove the blondie from the oven and allow to cool in the tray then cut into triangular pieces and serve.