An easy blondie batter flavoured with ground cinnamon and stuffed full of white-chocolate chips, topped with a cinnamon-flavoured white-chocolate drizzle; what could possibly be better? The warmth of the cinnamon makes these ideal for serving over the winter months. If you want to try a different spice such as ground ginger, go for it.


Method:

• Preheat the oven to 180°C/160°C (fan) and line a 23cm square tin with baking parchment.

• In a large bowl, add the melted butter and the sugar and beat until smooth. Add the eggs and vanilla extract and beat again until smooth.

• Add the flour, two teaspoons of cinnamon and the cornflour and beat until thick. Add the chocolate chips and fold through.

• Pour the mixture into the tin and spread out evenly.

• Bake in the oven for 25–30 minutes, or until there is a slight wobble in the middle. Leave to cool in the tin.

• Chill in the fridge for at least 2 hours, but preferably overnight.

• Once the blondies have set, carefully mix the melted white chocolate and remaining teaspoon of cinnamon together. Drizzle over the blondies and return to the fridge to chill and set. Cut into squares with a sharp knife and enjoy! These will keep 4-5 days at room temperature.
  
  Extracted from Jane’s Patisserie Celebrate! (Ebury Press)