|Prep Time||10 minutes|
|Bake Time||1 hour|
|Baking Pan||Slice & Brownie Pan 27.5cm|
- 150g butter, chopped
- 100g white chocolate, chopped
- 1 ½ cups (330g) caster sugar
- ½ cup (125ml) milk
- 1 ½ cups (225g) plain flour, sifted
- ½ cup self raising flour, sifted
- 2 eggs, lightly beaten
- ½ tsp vanilla essence
White Chocolate Ganache:
- ½ cup (125ml) pouring cream
- 300g white chocolate, chopped
- Strawberries, sliced
- Edible dried rose petals
Preheat oven to 160°C. Grease a Wiltshire Slice & Brownie Pan 27.5cm and line the base and two long sides with baking paper.
Place the butter, chocolate, sugar and milk in a medium saucepan over low heat. Stir until all the ingredients are melted and well combined. Set aside for 15 minutes to cool slightly.
Stir in the flours, eggs and vanilla until well combined and pour into prepared pan. Bake for 1 hour until a skewer inserted in the center comes out clean. Cool in pan.
Meanwhile, to make the white chocolate ganache, place the cream in a small saucepan over medium low heat. Bring to just below the boil and pour over the chocolate in a heatproof bowl. Allow to sit for 5 minutes before stirring until smooth. Place in the fridge for 30 minutes, stirring every 10 minutes until spreadable.
Place blondie on a serving platter, spread over the ganache and decorate with strawberries and rose petals.