Description
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.
