White Chocolate Cookie Bar with Ganache & Strawberries
4 steps | Dessert | Serves 4+
Like a brownie, but not quite, these fudgy delights are studded with white chocolate chips and finished off with a decadent ganache, strawberries and flaked almonds. Proceed with caution - it'll be hard to stop at one piece!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
light thickened cream
(Contains Milk;)
1 packet
blondie mix
(Contains Gluten; May be present: Tree Nuts, Peanut, Sesame, Soy, Sulphites. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 punnet
strawberries
2 packet
white chocolate chips
(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
150 g
butter
2
eggs
(Contains Egg;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 180°C/160°C fan-forced. Place the white chocolate chips in a medium bowl. In a medium saucepan, heat the light thickened cream over a medium heat, 2-3 minutes. Pour the cream over the chocolate, then stir until melted and combined. Refrigerate until thickened, 20-30 minutes.
While the ganache is cooling, wipe out and return the saucepan to mediumhigh heat. Melt the butter until beginning to brown, 2-3 minutes. Set aside until cooled slightly, 5 minutes. While the butter is cooling, line a 20cm square baking tin with baking paper. Combine the blondie mix, eggs and browned butter in a medium bowl.
Pour the mixture into the baking tin and spread evenly using a spatula. Bake until just firm to the touch, 25-28 minutes. Set aside to cool for 15 minutes. While the cookie bar is cooling, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Set aside. Roughly chop the strawberries.
TIP: To check if it's done, stick a toothpick or skewer in the centre. It should come out clean.
Whisk the white chocolate ganache until smooth. Slice the cookie bar into 9 squares. Serve the cookie bar with a drizzle of white chocolate ganache. Top with the strawberries and flaked almonds.
TIP: The ganache may look separated initially, but it'll come together after whisking!
