Toffee Apple Curd Blondies

Directions

1. Preheat fan oven to 160c - bake low & slow. Line 9x9inch baking tin with parchment paper

2. Prep the Curd: Spoon your Toffee Apple Curd into a pipping bag - it makes swirling much easier

3. Melt the butter and White Chocolate together in short microwave bursts, stirring between each one until smooth. Set aside to cool slightly

4. Whip the eggs and sugar together for about 3 minutes on high speed until pale, thick & fluffy

5. Add the cooled butter-chocolate mixture and vanilla bean paste, whisking until fully combined

6. Sieve together the flour, cornflour and cinnamon, then fold into the wet ingredients until just incorporated. (Don’t overmix - the batter should be silky and slightly runny)

7. Pour into your lined tin and pipe lines of Toffee Apple Curd across the top. Use a knife or skewer to create a pretty feathered swirl pattern.

8. Bake for about 30-35 mins, until the edges are golden and the centre still has a slight wobble.

9. Cool completely in the tin, then chill in the fridge for at least 2-3 hours before slicing into approx. 12 fudgy squares.