You will need


PREHEAT OVEN: 160⁰C / 325⁰F / Gas Mark 3

Melt the butter in a heavy-bottomed saucepan over a medium heat. Continue to heat in the pan until the colour changes from golden yellow to a light brown. A nutty smell will let you know that the butter is ready. Immediately pour from the saucepan into a separate bowl and rest for 5 minutes.

Add to the bowl the White Chocolate Chips and allow them to melt.

In a separate bowl, beat the sugar and the eggs until pale and thick.

Add the flour and the salt to the pale mixture and combine gently.

Ensure that the White Chocolate Chips have melted completely, then stir into a thick liquid with the melted butter. Stir this into the blondie mix along with vanilla and almond extracts. The almond extract is optional but makes the taste of the cherries sing.

Gently fold the Dark Chocolate Chips, stoned cherries and Cacao Nibs into the blondie mixture ensuring all is evenly distributed.

Pour the blondie mixture into a prepared brownie tin and bake for 30 minutes, until set on top with a little residual wobble in the pan. Allow to cool completely in the tin before slicing into generous slabs.