Victoria says: “Blondies are white chocolate brownies. Squidgy, sticky white chocolate squares of cake studded with blueberries make the perfect afternoon pick-you-up, or why not try a warming hit of wasabi to tingle your taste buds instead.”

Makes 16

Ingredients

• 250g white chocolate, melted and cooled
• 250g soft butter
• 250g caster/granulated sugar
• 4 eggs
• 165g plain flour
• a pinch of salt
• 100g macadamia nuts, roughly chopped (optional)
• 150g fresh blueberries

Equipment

• a 20x25cm/8x10-inch cake pan, greased and lined with baking parchment

Method

Preheat the oven to 170°C (325°F) Gas 3.

Cream the butter and sugar together until light and fluffy. Whisk in the eggs, one at a time. If the mixture begins to curdle, add a tablespoon or two of the flour. Once all the eggs have been added, whisk in the cool melted chocolate. Fold in the remaining flour and salt, followed by the nuts (if using) and blueberries, until the batter is evenly studded.

Pour the batter into the prepared pan and bake in the preheated oven for 25–30 minutes, or until an inserted skewer comes out just clean. Leave to cool in the pan on top of a wire rack for 10 minutes, before turning out and cutting into 16 squares. Blondies are delicious eaten warm or cold.

Victoria says: “The heady combination of salt and sweet makes my bacon, maple and pecan brownies irresistibly seductive. Or, for a meat-free alternative, try my umami-rich and gloriously sticky chocolate and miso caramel variation.”

Makes 16

Ingredients

• 12 rashers smoked streaky bacon, finely chopped
• 75g maple syrup
• 250g dark chocolate (60–70% cocoa solids), broken into pieces
• 250g/2 sticks butter
• 125g light muscovado/brown sugar
• 125g caster/granulated sugar
• 4 eggs, beaten
• a pinch of salt
• 100g plain flour
• ½ teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 100g pecans, roughly chopped

Equipment

• a 20x25-cm/8x10-in. cake pan, greased and lined with baking parchment

Method

Preheat the oven to 170°C (325°F) Gas 3.

First, dry fry the bacon in a frying pan set over a medium heat until golden. Stir in the maple syrup, turn off the heat and set aside to cool in the pan.

Put the chocolate and butter in a large heatproof bowl suspended over a pan of barely simmering water. Stir every now and then, until all the ingredients have melted. Take the bowl off the heat and leave to cool slightly before whisking in the sugars, bacon syrup, eggs and salt. Sift in the flour and raising agents, and fold in together with the pecans.

Pour the mixture into the prepared cake pan and bake in the preheated oven for 25–30 minutes, or until just set. An inserted skewer should still have a little stickiness left on it. Remove from the oven and let cool in the pan on top of a wire rack before turning out and cutting into squares.

Victoria says: “Millionaire’s shortbread is thought to date back to 19th century Scotland, but I’ve brought it into the 21st century by making it even richer. This traybake goes up a financial bracket with chocolate shortbread and a shimmer of edible gold.”

Makes 16

Ingredients

• 200g dark chocolate (60–70% cocoa solids), broken into pieces
• edible gold lustre, to decorate (optional)

For the chocolate shortbread:

• 75g caster/granulated sugar
• 150g soft butter
• 125g plain flour
• 75g rice flour
• 25g cocoa powder
• a pinch of salt
• 1 teaspoon vanilla extract

For the salted caramel:

• 125g butter
• 75g light muscovado/brown sugar
• 25g golden syrup
• 1 tablespoon vanilla extract
• 1 heaped teaspoon salt
• a 379g can sweetened condensed milk

Equipment