Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
Melt the butter and golden caster sugar in a pan on a low heat until the butter is melted
Remove from the heat and add the white chocolate, leave it for a few minutes for the chocolate to melt, then stir together. Leave the mixture to cool for 5 minutes
Whisk the eggs and vanilla extract into the mixture
Stir in the plain flour, then stir in the white chocolate chips
Pour the mixture into the tin and sprinkle the Golden Oreos on top
Bake for 30 minutes, or until they are golden brown all over. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin and slice into pieces
Store in an airtight container in a cool place and eat within 3 days
Notes
If you would like to use a 8" or 9" square tin instead, reduce the recipe by one third. So you will need:
135g Butter
200g Golden caster sugar
100g White chocolate
2 Eggs
¾ tsp Vanilla
150g Plain flour
50g White chocolate chips
⅔rds of a packet of Golden Oreos (or more if you prefer!)
They will also need less time to bake, depending on your oven, I'd suggest 20-25 minutes.