Preheat your oven to 180°C (350°F) and grease a square baking tin (about 20cm x 20cm) or line it with parchment paper.

In a heatproof bowl, melt the 200g of chopped white chocolate and the unsalted butter together. You can do this in the microwave in 20-second intervals or over a double boiler. Stir until smooth and let it cool slightly.

In a separate mixing bowl, whisk together the caster sugar and eggs until well combined.

Slowly pour the melted chocolate mixture into the sugar and egg mixture, whisking continuously. Add the vanilla extract and mix until smooth.

Sift in the plain flour and a pinch of salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Stir in the white chocolate chips.

Pour the blondie batter into the prepared baking tin and spread it evenly.

Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown, and a toothpick inserted into the centre comes out with a few moist crumbs (not wet batter).

Allow the blondies to cool in the tin for about 15-20 minutes before transferring them to a wire rack to cool completely.

Once cooled, cut into squares or rectangles.