It is a simple one-bowl style bake with a short ingredient list and an easy method. The feijoa brings a fresh, slightly tart contrast to the sweetness of the white chocolate, so the finished blondie tastes balanced rather than overly sugary. It also makes a small batch that slices neatly into nine pieces, which is great when you want something homemade without making a huge tray.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
100g butter 200g white chocolate, roughly chopped 1/2 cup white sugar 1 cup plain flour 1 tsp baking powder 2 eggs, whisked 180g feijoa flesh (about 1 cup) 1 tsp icing sugar
Directions
Preheat your oven to 170°C fan bake and line a 20cm square tin with baking paper.
In a saucepan over low heat, gently melt the butter with half of the white chocolate, stirring until smooth.
Remove the pan from the heat and stir in the sugar.
Sift in the flour and baking powder. Add the remaining white chocolate and the whisked eggs, then mix until just combined.
Scoop out the feijoa flesh, slice it into smaller pieces, and fold it through the batter.
Spread the mixture evenly into the prepared tin.
Bake for 30 minutes, or until the top is lightly golden and the blondie is just cooked through.
Let it cool completely in the tin, then dust with icing sugar and slice into squares.
Servings and timing
This recipe makes 9 pieces. Prep time is 15 minutes, cook time is 30 minutes, and the total time is 45 minutes.
Variations
You can swap white chocolate buttons for chopped white chocolate if you want smoother melting in the batter. For a slightly deeper flavor, add a small splash of vanilla extract. If you like a little texture, chopped macadamias or walnuts would work well with the feijoa and white chocolate combination. You can also dust the cooled blondies lightly with extra icing sugar just before serving for a prettier finish. The white chocolate bar melting more easily than buttons is based on the recipe notes; the other variation ideas are suitable serving adaptations of the base recipe.
Storage/Reheating
Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them to keep them firm, then bring them back to room temperature before serving for the best texture. If you want to warm a piece, a few seconds in the microwave is enough to soften the crumb and slightly melt the white chocolate pockets. Room-temperature storage for 3 days is from the recipe; the refrigeration and reheating suggestions are practical extensions for this style of bake.
FAQs
What does feijoa taste like in a blondie?
Feijoa adds a fragrant, tangy fruitiness that cuts through the sweetness of the white chocolate and gives the blondie a more balanced flavor.
Can I use frozen feijoas?
Yes. Frozen feijoas can be used in baking like this, as long as they are cut into smaller pieces so they mix through the batter evenly.
What kind of white chocolate works best?
Either white chocolate buttons or chopped white chocolate will work, but chopped white chocolate tends to melt more smoothly.
How do I keep white chocolate from seizing?
Melt it gently over low heat and avoid overheating it. Chopped white chocolate usually melts more easily than buttons.
What size pan should I use?
A 20cm square tin is ideal for this recipe and helps the blondie bake evenly.
How do I know when the blondie is done?
The top should be lightly golden and the center should be just cooked through. It is better not to overbake if you want that soft, squishy texture.
Can I make these ahead of time?
Yes. They keep well for a few days in an airtight container, so they are a good make-ahead bake for gatherings or lunch boxes.
Should I peel feijoas first?
You only need to scoop out the flesh, then slice it into smaller pieces before folding it into the batter.
Can I add other mix-ins?
Yes. Nuts or a little vanilla can pair nicely with the main flavors, but it is best not to overload the batter so the feijoa still stands out. This is a cooking suggestion based on the recipe’s base formula.
Do these need icing or frosting?
No. A simple dusting of icing sugar is enough and lets the flavor of the feijoa and white chocolate shine.
Conclusion
Feijoa and White Chocolate Blondie is an easy, crowd-pleasing bake with a lovely mix of rich sweetness and fruity tang. With its simple method, short bake time, and soft texture, it is a great way to use feijoas in something a little different from the usual muffins or loaf.
A soft and buttery Feijoa and White Chocolate Blondie packed with creamy white chocolate and tangy feijoa fruit. This easy one-bowl blondie recipe delivers a perfectly balanced, rich, and slightly tart dessert ideal for afternoon tea or simple homemade treats.
Ingredients
100g butter
200g white chocolate, roughly chopped
1/2 cup white sugar
1 cup plain flour
1 tsp baking powder
2 eggs, whisked
180g feijoa flesh (about 1 cup)
1 tsp icing sugar (for dusting)
Instructions
Preheat oven to 170°C (fan bake) and line a 20cm square tin with baking paper.
In a saucepan over low heat, melt the butter with half of the white chocolate, stirring until smooth.
Remove from heat and stir in the sugar.
Sift in the flour and baking powder. Add remaining white chocolate and whisked eggs. Mix until just combined.
Scoop out feijoa flesh, slice into small pieces, and fold into the batter.
Spread mixture evenly into the prepared tin.
Bake for 30 minutes or until lightly golden and just cooked through.
Cool completely in the tin. Dust with icing sugar and slice into squares.
Notes
Do not overbake to keep the blondies soft and squishy.Chopped white chocolate melts more smoothly than buttons.Feijoa adds natural tartness to balance sweetness.Optional: add vanilla extract or nuts like macadamias or walnuts for variation.
