Description
Delightful blondies combining tangy rhubarb and creamy macadamia nuts, perfect for any occasion.
Ingredients
Scale
- 100 g unsalted butter, chopped
- 100 g white chocolate, finely chopped
- 150 g extra white chocolate
- 1 cup firmly packed brown sugar
- 2 large free-range eggs
- 3/4 cup plain flour
- 1/2 cup roughly chopped Australian macadamias
- 3 stalks rhubarb, cut into 2cm pieces
Instructions
- Preheat the oven to 180°C (350°F) and grease a square baking pan.
- Melt the unsalted butter and 100 g of white chocolate together over low heat, stirring until smooth.
- Remove from heat and let it cool slightly. Stir in the brown sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the plain flour and mix gently until just combined.
- Fold in the chopped macadamias, rhubarb, and the remaining 150 g of white chocolate.
- Pour the mixture into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes or until the edges are golden, and a toothpick comes out clean from the center.
- Allow to cool in the pan before slicing into squares.
Notes
For best results, do not overmix the batter. Adjust rhubarb amount to taste. You can roast macadamias for added nuttiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg