Rhubarb and White Chocolate Blondies
These rhubarb and white chocolate blondies are the perfect balance of sweet and sour, with a lovely fudgy, melt-in-your-mouth texture.
Ingredients
- 200 grams unsalted butter
- 75 grams brown sugar
- 75 grams granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200 grams all purpose flour
- ½ tsp salt
- 250 grams chopped rhubarb
- 100 grams white chocolate (you can use white chocolate chips or a chopped up chocolate bar!)
Instructions
- Preheat oven to 355F (180C).
- Clean and chop rhubarb into small pieces. Set aside until ready to use.
- Line a rectangular baking dish with parchment paper (8" x 13", or you can use a square 10" x 10" pan).
- Melt the butter and the two types of sugar together in a small pot on the stove until it's just combined. Let it cool until it's no longer burning hot, about 15 minutes.
- Add the eggs and vanilla to the butter and sugar, whisking vigorously to make sure the eggs don't scramble. Whisk together for about 2 more minutes.
- Combine dry ingredients - flour and salt - in a separate mixing bowl.
- Add dry ingredients into the wet, folding together with a spatula until there are no dry spots left.
- Set aside a small handful of rhubarb and white chocolate to sprinkle over the top, then fold the rest of the chopped rhubarb and white chocolate into the batter until evenly distributed.
- Add batter to pan, spreading evenly, then sprinkle over the reserved rhubarb and white chocolate.
- Bake for 25-35 minutes (this is a wide range because ovens can vary a lot - start checking them at 25 minutes) until the edges are golden brown and the middle is just set. You can check this by poking a knife into the center - if it comes out clean with no raw batter sticking to it, it's ready.
- Let cool to room temperature, then sprinkle with powdered sugar for optional decoration. Slice and enjoy!