White Chocolate Blondies

One of my friends has just had a baby so I went to see her last week and took some of these blondies with me. They are delicious and super easy to make!

White Chocolate Blondies (from The Recipe Critic)
(Makes 12)

280g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
½ tsp salt
170g butter, softened
110g caster sugar
150g light brown sugar, packed
1 tbsp vanilla extract
2 large eggs
265g white chocolate chips

Preheat oven to 180C. Line a 9x9 inch baking pan with baking parchment and spray with non-stick cooking spray.

In a large bowl, cream together the butter, sugars and vanilla extract until combined. Add the eggs one at a time, mixing between each egg.

Add the flour , baking powder, bicarb and salt and mix with a metal spoon until just combined. Using a spatula, stir in chocolate chips until combined. Press dough into prepared baking pan.

Bake for 20-23 mins or until edges are lightly golden brown. Leave to cool completely before cutting into squares.

Rhubarb and White Chocolate Blondies

Oh my goodness these were good! I took them into work as a thank you to the staff as I was leaving my job and they went down really well. I loved the combination of the rhubarb and white chocolate and they were perfectly cooked in the middle. I thought 45 mins was too long for such a small pan but actually it was perfect.

Rhubarb and White Chocolate Blondies (from Hummingbird High)
(Makes an 8x8inch pan)

450g rhubarb, trimmed and cut into 1-inch pieces

2 tbsp granulated sugar

zest of 1 lime

113g butter

100g packed dark brown sugar

67g granulated sugar

1 large egg

1 tsp vanilla extract

125g plain flour

2 tsp ground cinnamon

1 tsp salt

260g white chocolate chips, divided into 175g and 85g portions

Preheat the oven to 200C.

 

In a baking pan, toss together the rhubarb, sugar, and lime zest. Set aside for about 10 mins until a little syrup starts to appear.

 

Once the rhubarb is a little syrupy, cover the baking pan with aluminium foil and roast in the preheated oven for 10 mins until the sugar is melted. If the sugar isn’t melted, continue roasting for another 2 mins or so, before removing the foil completely and roasting for another 2 mins uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature

 

Preheat the oven to 180C. Grease and line an 8 x 8in baking pan.

 

Melt the butter over a medium low heat until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly.

 

After around 5 mins, whisk the butter and sugars together until smooth. Whisk in the egg and vanilla until fully incorporated.

 

Sprinkle the flour, cinnamon, and  salt over the liquid mixture and use a metal spoon to fold in the dry ingredients until just combined. Fold in the chocolate chips.

 

Pour the batter to the prepared baking pan. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.

 

Transfer to the oven and bake for 40 to 45 mins, or until the edges are golden brown. If the rhubarb and white chocolate looks like it’s browning too fast, create an aluminium foil tent over the pan.  Once the blondies are cooked, leave to cool completely and then cut into pieces.