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1 Rhubarb, Raspberry & White Chocolate Blondies

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Rhubarb, Raspberry & White Chocolate Blondies

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Ingredients

10 portion(s)

Blondies

  • 220 g white chocolate pieces
  • 220 g unsalted butter, roughly chopped
  • 100 g Coconut sugar, (or caster sugar)
  • 3 eggs
  • 120 g plain flour
  • 100 g frozen raspberries
  • 500 g bunch rhubarb, trimmed and sliced into 2 cm pieces
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Recipe's preparation

    Blondies

  1. Preheat oven to 160 degrees celcius (fan-forced)

    Grease and line a 20 cm square cake/slice tin

  2. Add chocolate and butter to TM bowl and melt for 4 min / 60 deg / sp 1

  3. Add sugar and mix for 5 secs / sp 4.  With blades still turning at speed 4, add eggs through lid and and mix for 20 secs.

  4. Add flour and mix for 10 secs / sp 4.  Scrape down sides of bowl.

  5. Add rhubarb and raspberries and mix for 20 secs / Counter-clockwise operation / sp 2.

    Pour into tin and bake for 30 mins.  After this time, cover with foil or baking paper and return to oven for further 20 mins or until a knife inserted comes out clean (or with few crumbs).  

     

    Allow to cool completely in tin before slicing.  

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Tip

You could decorate the top of this with drizzled melted chocolate or dusted with icing sugar. 

This is a very dense, rich brownie that is supposed to remain soft and fudgey in the centre.  For this reason it is important to cool it in the tin and not overcook it - the aim is to just reach the point of a clean knife/skewer when inserted.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I put 50g less rhubarb and 50g more raspberries...

    Submitted by Steggymagee on 10. November 2021 - 17:12.

    I put 50g less rhubarb and 50g more raspberries because of a previous comment, but it was still too much rhubarb as there wasn't enough batter to hold it together when cutting. It also took a lot longer to cook than originally stated - I presume because I out the extra 50g of frozen raspberries - and is quite juicy on the bottom. It tastes delicious, but is difficult to cut and serve. I probably won't make it again.

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  • The rhubarb was a little

    Submitted by Amy M on 3. November 2015 - 20:33.

    The rhubarb was a little overwhelming (and I only used 350g), I couldn't really taste the raspberries. Next time, I would probably use 200g of rhubarb. Dusting with icing sugar seemed to even out the rhubarb a little. I think this has the potential to be beautiful with the right balance

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  • I made this tonight for

    Submitted by Chelle72 on 19. August 2014 - 19:32.

    I made this tonight for dessert. My husband liked it so much it's been requested for his birthday cake. Thanks for posting  tmrc_emoticons.)

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