Jersey Strawberry and White Chocolate Blondies

Preheat oven to 180°C (160°C Fan/ Gas Mark 4). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.

In a large bowl, whisk together the melted Jersey butter and brown sugar until well combined and smooth.

Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Whisk until light and well combined.

Gently fold in the cooked and mashed Jersey Royal potatoes until just combined.

In a separate bowl, whisk together the plain flour, salt, and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the white chocolate chunks and Jersey strawberries until evenly distributed throughout the batter. Reserve some white chocolate chips for the topping.

Pour the batter into the prepared baking pan and spread evenly. Sprinkle the reserved white chocolate chips over the top.

Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake.

Let the blondies cool completely in the pan before lifting them out using the parchment paper overhang and cutting them into squares.