Fudgy White Chocolate Rhubarb Blondies
Chewy blondies made with white chocolate chips, packed with fresh rhubarb pieces for a sweet and fruity treat.
Servings 16 blondies
Calories 212kcal
Ingredients
- 4 Tbsp Butter
- ¼ Cup Vegetable Oil
- 9 oz White Chocolate Chips plus a few extra for topping
- ¾ Cup Granulated Sugar
- ½ tsp Vanilla extract
- 3 Eggs
- ⅔ Cup Flour
- 1 ½ Cups Rhubarb diced into ¼- to ½- inch pieces
Instructions
- Preheat the oven to 350°F with a rack in the center, and line an 8x8 pan with parchment paper overhanging the edges.
- Add the white chocolate chips into a medium microwave-safe bowl, along with the butter and oil. Heat in 30 second increments, stirring after each until smooth.
- Whisk in the sugar, and set the bowl aside to rest for 5 minutes to cool slightly. Then add in the vanilla and eggs and stir until thoroughly combined.
- Add in the flour, and mix it into the liquids thoroughly. Then fold in the rhubarb until distributed.
- Transfer the batter to the prepared pan, and use a spatula to spread it around into the corners, and even out the top. Scatter with additional white chocolate chips as desired.
- Bake for 45-55 minutes, until a butter knife inserted into the center comes out clean. If the top is getting too dark, cover the pan loosely with foil.
- Allow to cool completely in the pan on a trivet. Then use the parchment paper to carefully remove the blondies and slice. Serve at room temperature.
Notes
Make ahead tip: These blondies store well in a sealed container at room temperature for 3-4 days. You can also freeze them for 2 months. Wrap the blondies, cut or uncut tightly in plastic wrap and foil. Allow frozen blondies to thaw to room temperature before serving.