Pumpkin Spice Latte White Chocolate Blondies

Makes 16 squares. Heat the oven to 350F and line an 8-inch square pan with parchment.

Melt 170g butter and whisk in 200g brown sugar until glossy. Cool for five minutes, then beat in two eggs and a tablespoon of vanilla.

Fold in 190g flour, a teaspoon of baking powder, half a teaspoon of salt, two teaspoons of pumpkin pie spice and a tablespoon of finely ground espresso.

Chop one Pumpkin Spice Latte White Chocolate Bar into rough chunks and fold most of it through the batter. Scatter the rest over the top.

Bake 26 to 30 minutes until the edges are set and the centre still has a slight wobble. Cool completely in the pan before cutting, which is the hardest step.