BAILEYS BLONDIES!! 🤩 Yep you heard that right, its the ultimate Christmas gift to others... or yourself x INGREDIENTS 3 large eggs 400g soft light brown sugar 250g unsalted butter, melted and cooled, plus extra for the tin 300g plain flour 1 tbsp vanilla extract 1 tsp baking powder 1⁄2 tsp sea salt flakes 100g mix of dark and white chocolate, roughly chopped Baileys Ganache 125g white chocolate 25ml double cream 50ml Baileys Original Irish Cream METHOD Preheat the oven to 180C (160C Fan). For the blondies, lightly grease a 9x13 inch brownie pan and line with parchment paper. Put the eggs and sugar into a large bowl, and whisk together using electric beaters for 3 minutes or until deliciously thick and fluffy. Mix in the melted butter. Add the remaining ingredients and stir together until just combined. Scrape the blondie batter into the prepared tin and spread into an even layer. Bake for about 35 minutes or until the top is starting to brown slightly and has just set. Remove from the oven and cool slightly before transferring to the fridge to chill thoroughly. Once cold, use a sharp knife to cut into pieces. To make the ganache, add the white chocolate to a bowl. Put the cream and Baileys into a small pan, and bring to a simmer. Pour the cream mixture over the chocolate and put aside for 1 minute before stirring together to form a smooth, yummy ganache. Set aside until the ganache has thickened so it is thick but still just about pourable. Drizzle or pipe this over the blondies for the final touch. These blondies will keep for 3-4 days in a sealed container. #blondies #baileysirishcream