Tags:
Mixer Desserts | Sweets | Chocolate Cakes | Bread | Biscuits | Pastries

You will need:

  • 125g butter
  • 180g white chocolate buttons
  • ½ cup caster sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup plain flour
  • ¼ tsp baking powder
  • Pinch of salt
  • ¾ cup dark chocolate chips

For The Strawberry Ganache

  • 10 large strawberries + extra to decorate if you wish
  • 300g white chocolate buttons
  • 1 tbsp butter

Let's make it:

Step 1:

Preheat the oven to 180°C. Line a brownie slice tin (27cm x 17cm) with baking paper.

Step 2:

Add the butter and white chocolate to the bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer, fitted with the scraper paddle. Attach the HeatSplash™ guard to the bowl. Press MELT. Mix on speed 2 to begin with, gradually increasing the speed to 5-7, over 3-4 minutes, to help break up the chocolate.

Step 3:

Turn the MELT function off. Add the sugars and vanilla to the butter chocolate mix. Mix on speed 2 speed, until just combined, 30 seconds. Add the eggs, one at a time with the mixer still running.

Step 4:

In a medium bowl, combine the flour, baking powder, salt and dark chocolate chips. Mix well (this will help prevent the chocolate chips from sinking to the bottom of your blondie!). Add the remaining ingredients to the mixer bowl, mixing on speed 2, until just combined for 30 seconds.

Step 5:

Pour the blondie batter into the prepared tin and bake for 30 minutes, or until golden. Allow to cool completely before icing.

Step 6:

To make the strawberry ganache, blend the strawberries to a smooth purée in a blender and set aside until needed. Add the white chocolate and butter to the cleaned bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer. Press MELT. Mix on speed 2 to begin with, gradually increasing the speed to 5-7, over 5-6 minutes. Add the strawberry purée to the bowl (keep the MELT function on) on speed 2, then increase to speed 5-7 to help break it up (the mixture will appear curdled initially but will come together after 1-2 minutes). Turn off HeatSoft™.

Step 7:

Ice the brownie with the strawberry ganache and decorate with sliced strawberries if you like! Allow to set in the fridge before cutting into bars.