Preheat the oven to 180oC/160oC fan and line a 23cm square in with parchment paper.
In a large bowl, add the melted butter and the sugar and beat until smooth.
Add the eggs and vanilla extract and beat again until smooth.
Add the flour, 2 teaspoons of cinnamon and the corn flour and beat until thick. Add the chocolate chips and fold through.
Pour the mixture into the in and spread out evenly.
Bake in the oven for 25–30 minutes, or until there is a slight wobble in the middle.
Leave to cool in the !n. Chill in the fridge for at least 2 hours, but preferably overnight.
Once the blondies have set, carefully mix the melted white chocolate and remaining 1 teaspoon of cinnamon together. Drizzle over the blondies and return to the fridge to chill and set. Cut into squares with a sharp knife and enjoy!
Notes
Jane started her blog, Jane’s Patisserie, in 2014 after training at Ashburton Chefs Academy. Her blog was voted the top baking blog of 2021 and 2020 by Vuelio, her first published book reached No.1 Sunday Times Best Seller and achieved the status of the fastest-selling baking book ever, and her recipes have been featured in places such as The Guardian, and Cosmopolitan magazine.www.penguin.co.uk/books/janes-patisserie-by-dunn-jane