10 Jul Fudgy Strawberry and Rhubarb Blondie
Foodie Friday: The combination of flavours in this Fudgy Strawberry and Rhubarb Blondie is absolutely irresistible. The white chocolate, with strawberries and rhubarb, is just divine. Don’t believe us? Go on and try it for yourself.
Prep: 0:10 Mins
Cook: 0:50 Mins
- 125g unsalted butter, chopped
- 300g white chocolate, broken into pieces
- 1 cup caster sugar
- 2 teaspoons vanilla extract
- 2 eggs, lightly beaten
- 3/4 cup plain flour
- 3/4 cup self-raising flour
- 2 thin rhubarb stalks, cut into 3cm lengths
- 125g small strawberries, halved
- Icing sugar mixture, for dusting
Preheat the oven to 180C/160C fan-forced. Grease a 3.5cm deep, 17.5cm x 27.5cm (top) Wiltshire slice and brownie pan. Line base and sides with 2 layers of baking paper, extending paper 2cm above edges of pan on all sides.
Place butter and 200g chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture is melted and smooth. Remove pan from heat. Cool for 10 minutes. Stir in caster sugar. Add extract and egg. Stir until well combined. Add flour. Stir to combine.
Spread 1⁄2 the mixture in the prepared pan. Top with remaining chocolate, then the remaining mixture. Level top. Arrange rhubarb and strawberry on top.
Bake for 45 minutes or until lightly golden and centre is just warm to touch. Cool completely in pan. Cut into pieces. Dust with icing sugar. Serve.
Source link: www.taste.com.au