Spiced brown butter and pineapple blondies

Method

1. Line the tin with baking paper and heat the oven to 170°C/ 150ºC fan/gas 3½. Melt the butter in a small pan with a pinch of salt and cook until it turns a golden nutty brown (about 8 minutes). Take it off the heat, stir in the spices, then leave to cool for 5 minutes. Add 100g of the white chocolate and whisk until melted and smooth.

2. Put the sugar and eggs in a large bowl and whisk with an electric whisk for 5 minutes until pale and doubled in volume. Fold in the white chocolate mixture, followed by the flour, baking powder and salt, using chopping and folding movements to keep the mixture airy and voluminous. Pour into the lined baking tray.

3. Carefully remove the woody core from each pineapple slice (use a small pastry cutter or a sharp knife). Cut the rings in half, then lay on top of the blondie mixture in staggered rows. Bake for 35-40 minutes or until a knife comes out clean when pushed into the centre. Leave to cool before slicing into 9 squares and grating a little extra white chocolate over the top.