White Chocolate, Strawberry and Hazelnut Blondie
Search results for White Chocolate, Strawberry and Hazelnut Blondie
Ingredients
What you need
180g CADBURY Baking White Chocolate, melted
125g butter, melted
3 eggs, lightly beaten
1 ½ cups plain flour
¾ cup caster sugar
1 teaspoon baking powder
150g (1 cup) finely chopped dried strawberries
100g (¾ cup) toasted hazelnuts, skinned and chopped
180g CADBURY Baking White Chocolate, melted
125g butter, melted
3 eggs, lightly beaten
1 ½ cups plain flour
¾ cup caster sugar
1 teaspoon baking powder
150g (1 cup) finely chopped dried strawberries
100g (¾ cup) toasted hazelnuts, skinned and chopped
White Chocolate, Strawberry and Hazelnut Blondie
Search results for White Chocolate, Strawberry and Hazelnut BlondieIngredients
What you need
180g CADBURY Baking White Chocolate, melted
125g butter, melted
3 eggs, lightly beaten
1 ½ cups plain flour
¾ cup caster sugar
1 teaspoon baking powder
150g (1 cup) finely chopped dried strawberries
100g (¾ cup) toasted hazelnuts, skinned and chopped
180g CADBURY Baking White Chocolate, melted
125g butter, melted
3 eggs, lightly beaten
1 ½ cups plain flour
¾ cup caster sugar
1 teaspoon baking powder
150g (1 cup) finely chopped dried strawberries
100g (¾ cup) toasted hazelnuts, skinned and chopped
The blonde version of everyones favourite... the brownie. Packed full of fruit, nuts and chocolate!
Method
1. WHISK together the melted chocolate, butter and eggs in a large bowl until smooth. Stir in the sifted flour, sugar and baking powder. Fold in the strawberries and hazelnuts.
2. POUR mixture into a greased and lined 18 × 28cm tin and smooth over. Bake at 160°C for 45 minutes until just firm. Allow to cool in the pan for 10 minutes then remove to a wire rack. Cut into squares and serve.
2. POUR mixture into a greased and lined 18 × 28cm tin and smooth over. Bake at 160°C for 45 minutes until just firm. Allow to cool in the pan for 10 minutes then remove to a wire rack. Cut into squares and serve.
