Note: in addition to the 20 minutes preparation time listed above, you will also need to leave your blondies to cool for an hour.
Ingredients
100g unsalted butter, chopped
100g white chocolate, finely chopped, plus extra 150g, chopped
1 cup firmly packed brown sugar
2 free-range eggs
3/4 cup plain flour
1/2 cup roughly chopped Australian macadamias
3 stalks rhubarb, cut into 2cm pieces
Method
-
Preheat oven to 160°C fan-forced (180°C conventional). Lightly grease and line a 20 x 30cm lamington pan with baking paper.
-
In a medium saucepan, melt butter on medium until foaming and golden. Remove from heat, add chocolate, stir until smooth. Set aside for 10 minutes.
-
In a small bowl of an electric mixer, beat sugar and eggs until thick and pale. Gradually add butter mixture, beating to combine. Fold flour through.
-
Add 3/4 each of the extra chocolate, macadamias and rhubarb, fold through. Pour mixture into pan and smooth top. Top with remaining extra chocolate, macadamias and rhubarb.
-
Bake for 35-40 minutes until golden. Cool in pan for 1 hour. Cut into squares. Store in an airtight container.