This rhubarb brown butter blondies recipe is a fancy twist on a brownie, perfect for a winter’s afternoon tea. The beautiful tart flavour of rhubarb balances the nutty brown butter, creamy macadamias and white chocolate. The result? A deliciously chewy slice that’s bound to become a new favourite.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Lightly grease a line a 20cm (base measurement) square cake pan, allowing 3cm overhang of paper.
Heat the butter in a medium saucepan over low heat. Once melted, cook for 1-2 minutes, until it foams and starts to brown. Remove from the heat. Add half the white chocolate and stir gently until melted and smooth. Set aside to cool for 10 minutes.
Add both sugars and eggs to chocolate butter mixture and whisk to combine. Add the flours, remaining chocolate, macadamias and two-thirds of the rhubarb and stir to combine. Spoon into the pan and spread evenly.
Sprinkle over remaining rhubarb and bake for about 35 minutes, or until a skewer comes out with a few fudgy crumbs. Cool in pan before refrigerating until cold. Cut into squares to serve.
How long do blondies last?
Blondie will keep refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
How to store & cook rhubarb
With ribbed stalks that range from red and pink to green, rhubarb is at its peak during winter.
The tart, earthy flavour of the stalks changes to a refreshing sharpness when cooked. But never eat rhubarb leaves, as they’re poisonous.
Remove and discard the poisonous leaves, then wrap the stalks in plastic food wrap. Store in the crisper section of the fridge for up to a week. Don’t wash the rhubarb until you’re ready to use it.
