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.
/ Serving 2 people
/ Serving 2 people
light thickened cream(ContainsMilk)
mini white chocolate chips(ContainsMilk, Soy)
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. In a small saucepan, bring the light thickened cream to the boil. Remove from the heat. In a medium heatproof bowl, add the white chocolate chips and pour over the hot cream. Allow to stand for 10 minutes. Whisk the cooled cream until smooth, 1 minute. Cover and transfer to the fridge until the cookie bar is ready to serve. TIP: The ganache may look separated initially, but it'll come together after whisking!
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 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.