A Chocolate Blondie

INGREDIENTS

SERVES 6

130 g (41⁄2 oz) butter, melted

1 cup (220 g) sugar

2 teaspoon vanilla extract

3 eggs

1⁄2 cup (75 g) plain

(all-purpose) flour

1⁄2 cup (55 g) hazelnut meal

100g roughly chopped white chocolate

50g roughly chopped macadamia nuts

10 white marshmallows

STEWED RHUBARB:

5 white peaches, pitted and cut into 5 cm (2 inch) chunks

3 tablespoons lemon juice

1⁄2 cup (110 g) sugar

1 cup fresh blackberries 

Method

Preheat the oven to 180°C (350°F).

For the stewed peaches, combine the peaches, lemon juice and sugar in a saucepan and simmer over medium heat for 10 minutes until the fruit has softened.

Remove from the heat and stir in the blackberries, then allow the mix to cool.

Whisk together the butter, sugar, vanilla and cocoa powder until light and creamy

Whisk in the eggs, one at a time.

Gently fold in the flour, hazelnut meal, chocolate and macadamias until just combined.

Put the rhubarb in the base of a greased ovenproof frying pan (the one I used in the book is 25 cm/10 inches, but for this one I used 2x 17cm shallower pans) or baking dish and spread evenly. 

Dot with the marshmallows*, and spoon the batter over the top.

Bake for 30 minutes or until puffed and slightly crispy on the edge.

This can be served a bit underdone, like a self-saucing pudding.

*I only put marshmallows on one of the puddings… it seemed too sweet without the dark choc. Of course it was eaten and loved so I’ll leave this with you to decide :-)