Beautiful, pink rhubarb is in season now and it’s tangy flavour pairs perfectly with sweet white chocolate. We tried baking it into blondies and oh yes, it works! There is some debate as to what blondies are, but to me, the best blondies are simply a white chocolate version of brownies. I’ve based this recipe on my classic vegan brownie recipe and it’s a fairly straight swap – brown chocolate for white chocolate – but the lack of cocoa powder means you must add some starch or the texture is all wrong. So don’t skip the cornstarch (you can replace cornstarch with arrowroot, potato or tapioca flour if you don’t have cornstarch).
Good blondie recipes call for browned butter, but if you are making this recipe vegan as I am below, then you’ll need to use Naturli butter as other vegan butters do not brown like dairy butter due to the lack of certain proteins and sugars. Naturli contains almond butter so has the right proteins to brown beautifully. Give it a try, I think you’ll agree it adds a delicious nutty, caramelised depth of flavour to the blondies that help to balance out the sweetness of the white chocolate. If you don’t have Naturli in the house you can just use another vegan butter or coconut oil and simply melt it rather than browning.
Here’s my easy recipe, enjoy!
Ingredients (makes 12 slices)
- 50g Naturli vegan butter block, browned (see method)
- 250g chopped white chocolate (50g kept aside to decorate)
- 100g brown sugar (our whole cane sugar works perfectly here)
- 230ml oat milk
- 175g plain flour
- 1 tbsp cornstarch
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 rhubarb stalks, cut into bite sized pieces
- Pre-heat your oven to 180C and line a baking tin with baking parchment (I used a 20x28cm one).
- If you have our vegan block of Naturli butter in, you can brown it to create a nutty, caramel depth of flavour. If you are using another brand of vegan butter then just melt the butter, it will not brown. To brown the butter simply melt in a small pan, keep it swirling/stirring until it goes a gorgeous hazelnut colour.
- Then turn off the heat and tip in 200g of the white chocolate. Allow it to melt in the heat of the butter BEFORE stirring. Then add the sugar and milk and stir into a smooth, shiny caramel coloured sauce.
- In a large mixing bowl, whisk the flour, salt, cornstarch, bicarbonate of soda and baking powder. Then pour in the melted butter, chocolate, sugar and milk and slowly whisk to just combine. Careful not to over-mix as that would activate the gluten in the flour and create tough blondies.
- Pour the batter into the lined baking dish and smooth out so that the corners are evenly filled. Then scatter over the reserved white chocolate and chopped rhubarb.
- Place the dish in the oven to bake until risen and golden. This should take around 30-35 minutes but ovens vary so check on it after 20 minutes. It is done when it is mostly set but still has a little wobble when gently shaken.
- Allow the blondie to cool in the tray then pop the tray in the fridge to set for a few hours or overnight (this requires heroic patience). Cut into 12 pieces and enjoy!