Like a brownie, but not quite, these fudgy delights are studded with white chocolate chips and finished off with a decadent ganache, blueberries 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.
/ Serving 2 people
/ Serving 2 people
light thickened cream(ContainsMilk)
white chocolate chips(ContainsMilk, SoyMay be present Tree Nuts, Gluten, Peanuts, Sesame)
blondie mix(ContainsGlutenMay be present Tree Nuts, Peanuts, Sesame, Soy, Sulphites)
flaked almonds(ContainsTree NutsMay be present Peanuts, Sesame, Soy, Milk)
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. Place in the fridge to cool, 20-30 minutes.
While the ganache is cooling, wipe out and return the saucepan to medium-high heat. Melt the butter until beginning to brown, 2-3 minutes. Set aside until cooled slightly, 5 minutes. While the butter is cooling, line the baking tin with baking paper. Combine the blondie mix, eggs and browned butter in a medium bowl.
Transfer the mixture to 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.
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 blueberries and flaked almonds to serve.
TIP: The ganache may look separated initially, but it'll come together after whisking!