Matt Tebbutt white chocolate with pecan and brown butter blondies recipe on Saturday Kitchen

Matt Tebbutt served up tasty white chocolate with pecan and brown butter blondies on Saturday Kitchen.

The ingredients for the white chocolate no-churn ice cream: 100g white chocolate, 400ml double cream, 397g can condensed milk and 1 tsp vanilla extract.

For the blondies: 225g butter, 250g soft light brown sugar, 3 free-range eggs, 175g plain flour, ½ tsp baking powder, 150g white chocolate pieces and 100g chopped shelled pecans.

For the caramel: 400ml double cream, 200g caster sugar and pinch of sea salt.

To serve: 50g white chocolate shavings.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.

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