Wiltshire’s White Chocolate Blondie with Strawberries

Wiltshire's White Chocolate Blondie with Strawberries

For more Wiltshire bakeware and accessories visit: https://wiltshire.com.au/

Rating

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

For the blondie:
 150 g butter, chopped
 100 g white chocolate, chopped
 330 g caster sugar
 125 ml milk
 225 g plain flour, sifted
 1 cup self raising flour, sifted
 2 eggs, lightly beaten
 1 tsp vanilla essence
For the White Chocolate Ganache:
 125 ml pouring cream
 300 g white chocolate, chopped
For decoration:
 Strawberries, sliced
 Edible dried rose petals

For the Blondie:
1

Preheat oven to 160°C. Grease a Wiltshire Slice & Brownie Pan 27.5cm and line the base and two long sides with baking paper.

2

Place the butter, chocolate, sugar and milk in a medium saucepan over low heat. Stir until all the ingredients are melted and well combined. Set aside for 15 minutes to cool slightly.

3

Stir in the flours, eggs and vanilla until well combined and pour into prepared pan. Bake for 1 hour until a skewer inserted in the centre comes out clean. Cool in pan.

For the White Chocolate Ganache:
4

Meanwhile, to make the white chocolate ganache, place the cream in a small saucepan over medium-low heat. Bring to just below the boil and pour over the chocolate in a heatproof bowl. Allow to sit for 5 minutes before stirring until smooth. Place in the fridge for 30 minutes, stirring every 10 minutes until spreadable.

5

Place blondie on a serving platter, spread over the ganache and decorate with strawberries and rose petals.

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Ingredients

For the blondie:
 150 g butter, chopped
 100 g white chocolate, chopped
 330 g caster sugar
 125 ml milk
 225 g plain flour, sifted
 1 cup self raising flour, sifted
 2 eggs, lightly beaten
 1 tsp vanilla essence
For the White Chocolate Ganache:
 125 ml pouring cream
 300 g white chocolate, chopped
For decoration:
 Strawberries, sliced
 Edible dried rose petals

Directions

For the Blondie:
1

Preheat oven to 160°C. Grease a Wiltshire Slice & Brownie Pan 27.5cm and line the base and two long sides with baking paper.

2

Place the butter, chocolate, sugar and milk in a medium saucepan over low heat. Stir until all the ingredients are melted and well combined. Set aside for 15 minutes to cool slightly.

3

Stir in the flours, eggs and vanilla until well combined and pour into prepared pan. Bake for 1 hour until a skewer inserted in the centre comes out clean. Cool in pan.

For the White Chocolate Ganache:
4

Meanwhile, to make the white chocolate ganache, place the cream in a small saucepan over medium-low heat. Bring to just below the boil and pour over the chocolate in a heatproof bowl. Allow to sit for 5 minutes before stirring until smooth. Place in the fridge for 30 minutes, stirring every 10 minutes until spreadable.

5

Place blondie on a serving platter, spread over the ganache and decorate with strawberries and rose petals.

Wiltshire’s White Chocolate Blondie with Strawberries

Wiltshire’s White Chocolate Blondie with Strawberries
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