White Chocolate and Stem Ginger Blondies
photo by Jonathan_Creek
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 90 g melted butter
- 1 cup light muscovado sugar
- 1 egg
- 1 teaspoon ground ginger
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon bicarbonate of soda
- 1 teaspoon vanilla
- 4 balls preserved ginger in syrup, chopped
- 1⁄3 cup white chocolate chunks
- 1 cup plain flour
directions
- 1. Mix melted butter and sugar. Add egg and mix until combined.
- 2. Mix flour, ground ginger, baking powder and bi carb. Add to the wet mixture gradually and use a spatula to gently fold it inches.
- 3. Add vanilla, preserved ginger and white chocolate. Fold to combine. Do not over-mix.
- 4. Add mixture to a greased, lined 9" square pan. Bake at 180°c for 18-20 mins until a skewer comes out coated with moist crumbs rather than wet batter.
- 5. Cool in tin. Turn out and portion. Nice when topped with caramelised white chocolate ganache as per photo.
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