Con Poulos
Blondies are the white chocolate counterpart of the classic brownie. They’re simple to make and can be adapted with a wide range of flavourings and textures. For more blondie recipes, check out our collection of essential blondie recipes.
If the idea of a classic brownie has piqued your interest, this is one of our most decadent – a fudgy, chewy brownie recipe, studded with raspberries.
Ingredients
White chocolate ganache
Method
White chocolate ganache
1.Bring cream just to the boil in a small saucepan; remove pan from heat. Add chocolate to hot cream; stand for 3 minutes then stir until smooth. Cool mixture to room temperature or until it is of a spreading consistency.
Easter bunny funfetti blondie
2.Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 5cm over the long sides.
3.Melt the butter, sugar, milk and half the chopped white chocolate in a medium saucepan over medium heat until smooth and combined. Cool for 10 minutes.
4.Whisk eggs and flours into chocolate mixture until combined. Fold in rainbow sprinkles and the remaining chopped white chocolate. Spread the mixture into the prepared pan.
5.Bake for 25 minutes or until a skewer inserted into the centre comes out with a few crumbs attached. Cool in the pan.
6.Spread white chocolate ganache on cooled blondie.
7.Halve 12 of the white chocolate melts. Using red writing icing, place a dot in the centre of the remaining chocolate melts to form a nose. Using the black writing icing, pipe the eyes. Arrange evenly spaced onto the blondie, position halved chocolate melts to form ears. Sprinkle with blue coloured sprinkles.
Suitable to freeze. Un-iced blondie can be made up to 3 days ahead; store in an airtight container at room temperature.
Note
