250g Canderel Sugarly (or you could use caster sugar)
150g self raising flour
125g blueberries
4 bars of MILKYBAR Milk & Crunchy (or if you do not have any 200g more white chocolate)
Instructions
Pre-heat oven to 180C/160C fan
Grease and line a 9inch loose bottomed round cake tin (or use the equivalent square brownie tin) with baking parchment.
Put the butter and 200g of white chocolate into a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth. Be careful not to burn it!
Whisk the eggs and sugar together with an electric whisk until the mixture is pale and has doubled in volume
Carefully stir into the cooled chocolate mixture - being as light with the spoon as you can.
Leave 25g of the flour in a bowl and stir in 75g of blueberries to coat them in the flour
Sift the remaining flour into the chocolate batter and very gently fold in
Then add the flour coated blueberries and the MILKYBAR Milk & Crunchy bars broken into pieces chocolate pieces and give one last gentle mix
Pour into the lined tin and bake for 40-45 mins approx - the brownie should be risen and still have a slight wobble (if your brownie looks dark on top before its finished baking, cover loosely with some foil)
Leave to cool completely in the tin before removing and carefully transferring to a plate/cake stand
Melt the last 100g of white chocolate and pour into a piping bag and drizzle over the top of the brownie
Decorate with the remaining blueberries and enjoy a slice with a cuppa
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/04/white-chocolate-blueberry-blondie-cake.html