Paul A Young served up delicious barbecue pecan blondies with white and dark chocolate on Saturday Kitchen.

The ingredients for the blondies are: 200g salted butter, ¼ tsp Cornish sea salt, crushed, 160g unrefined golden caster sugar, 320g white chocolate, roughly chopped, 3 free-range eggs, 1 tsp vanilla extract, 280g plain flour and 65g pecans, finely chopped.

For the barbecue pecans: 100g pecans, roughly chopped, 150g caster sugar, ½ tsp sea salt, crushed and 1 tsp smoked paprika.

For the coating: 500g white chocolate, broken into pieces, 100g milk chocolate, broken into pieces and 100g dark chocolate, broken into pieces.

See recipes by Paul in his book titled: Sensational Chocolate: 50 Celebrities Share 60 Recipes available from Amazon now.