Definitely be finishing this. Hey guys, I’m Julia, and today I’m going to be showing you how to make a strawberry rhubarb blondie. They are super soft, so moist, and so full of flavor, filled with fresh rhubarb, fresh strawberries, and white chocolate.
Why You’ll Love This
They are super soft, so moist, and so full of flavor, filled with fresh rhubarb, fresh strawberries, and white chocolate.
Ingredients
- flour
- salt
- baking powder
- butter
- brown sugar
- vanilla
- eggs
- egg yolks
- fresh rhubarb
- fresh strawberries
- white chocolate
Instructions
- We’re going to be using a 9 by 13 pan.
- We’re going to want to line our pan with parchment paper.
- Get a sheet of parchment paper out.
- Put your pan just on the middle of the sheet there.
- Use your scissors and just cut little slits where the corner of the pan is here.
- Take that parchment and just pop it on top of the pan.
- Fold the corners into the pan.
- Start with our flour in a bowl.
- Add in salt.
- Also add in some baking powder.
- Whisk that up so it’s evenly incorporated.
- Set that aside.
- Melt our butter.
- Set it aside to cool for a few minutes.
- Get out a bigger mixing bowl.
- Gather brown sugar, vanilla, and eggs.
- Add our melted butter to the bowl.
- Add our brown sugar.
- Start by whisking this together.
- Add our eggs.
- Once the eggs are in, we’re also just going to add in the vanilla.
- Whisk this together until it’s well incorporated.
- Whisk it for just like a couple minutes pretty vigorously.
- Add in the egg yolks.
Cooking Tips
Just do this for about 20 second intervals at a time until it’s just gently melted. You don’t want it to be boiling or bubbling over. So just keep a close eye on it.
I find for whatever reason, cracking the eggs on the counter ends with a lot less shells in your bowl. So I know some people like to crack it on the edge of the bowl, but I don’t know. Over time, I’ve found that that causes a lot of problems for me at least. So I find just doing a little gentle tap on the counter and then kind of putting your fingers in to the crack. There’s never any eggshells. So that’s a pro tip.
You might see my brown sugar. There’s a few clumps in there. Honestly, that’s really not the end of the world because it’ll just end up melting into the blondie.
But as you can see, it’s already changing.