Preheat an oven to 180C and grease a 20cm square baking tin.
Beat the sugar, eggs and vanilla extract together until fluffy then beat in the melted butter.
Sieve the flour and baking powder together then fold this into the egg mixture.
Gently fold in the chocolate buttons and blackcurrants and bake for 30-35 minutes.
As it has been so warm recently it did feel a bit odd baking and eating these in the sunshine but they were so good. The soft, squidgy, cakey blondie mix I was really pleased with. The added white chocolate chips, some of which got caramelised in the oven, gave some texture and were a real treat. I loved using the blackcurrants in this as they gave such a distinctive flavour and wonderful colour. Next time you get your cake craving I very much recommend you try these.