Who doesn’t like a sweet treat? These are a great alternative to the traditional chocolate brownie, bursting with strawberries, white chocolate and nuts. Perfect as an afternoon or morning coffee treat, they are equally delicious as a pudding.
Makes 6
Ingredients
- 125g unsalted butter
- 200g white chocolate
- 100g light muscovado sugar
- 2 eggs
- 130g plain flour
- pinch of salt
- 120g Viva strawberries, chopped
- 100g macadamia nuts, roughly chopped
Method
- Preheat the oven if necessary to 180˚C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
- Line a 22cm square baking tin with greaseproof paper.
- Place the butter in a pan, heat to melt then cook on a low heat for 5 minutes or until the white solids start to turn golden. Pour into a cold bowl, add half of the chocolate and stir until melted.
- In a separate bowl, whisk the eggs with the sugar until they are thick and golden. Add the flour, salt, prepared chocolate butter and fold in with a spatula until smooth.
- Add the strawberries, nuts and remaining chocolate and stir briefly to combine. Pour into the prepared dish or tin and bake for 30 minutes. The Blondies are cooked when they have a light golden crust but are still a little squidgy inside. Allow to cool in the dish or tin then cut into 16 pieces to serve.
Get Ahead!
The Blondies can be made ahead and will keep for 1-2 days if stored in an airtight tin – if they last that long!
