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White Chocolate Blondie with Strawberries

Prep Time 10 minutes
Bake Time 60 minutes
Baking Pan Rose Gold Slice Pan 27.5cm
Serves 15


  • 150g butter, chopped
  • 100g white chocolate, chopped
  • 1 ½ cups caster sugar
  • ½ cup milk
  • 1 ½ cups plain flour, sifted
  • ½ cup self raising flour, sifted
  • 2 eggs, lightly beaten
  • ½ teaspoon vanilla essence

White Chocolate Ganache
  • ½ cup pouring cream
  • 300g white chocolate, chopped

To Decorate
  • Strawberries, sliced
  • Edible dried rose petals

Step 1

Preheat oven to 160°C. Grease a Wiltshire Slice & Brownie Pan 27.5cm and line the base and two long sides with baking paper.

Step 2

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.

Step 3

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 centre comes out clean. Cool in pan.

Step 4

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.

Step 5

Place blondie on a serving platter, spread over the ganache and decorate with strawberries and rose petals.


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