Blondies are a buttery, slightly butterscotch flavoured version of a brownie. These dense, chewy and delicious golden squares with the tart sweetness of local rhubarb are the ideal host for a scoop of real vanilla ice cream or enjoyed on their own as a midday treat. No matter how you serve them, we guarantee they won’t last! This is one of 15 exceptional recipes found in the 2021 Milk Calendar.

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PREP 15 min
Cook icon
COOK 25 min

Ingredients

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Instructions

Step 1

Preheat oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper.

Step 2

In a bowl, whisk together flour, baking powder and salt; set aside. 

Step 3

In a saucepan, combine sugar and butter over medium heat and stir until butter is melted and smooth. Remove from heat and transfer to a large bowl. Stir in egg and vanilla. Stir in flour mixture, rhubarb and white chocolate until blended.

Step 4

Spread into prepared pan and bake for about 20 minutes or until edges are pale golden and just starting to pull away from sides of pan. Let cool completely in pan on rack. Cut into squares and serve with a scoop of ice cream or whipped cream, if desired.

Cook’s Tip

For a more tart rhubarb flavour and denser blondie, increase the amount of rhubarb to 1 cup (250 mL). You can also substitute diced, tart apple (Granny Smith, Idared, McIntosh, Empire or Crispin are all grown in Canada) for the rhubarb in the recipe, or for a brighter red colour, use local raspberries, strawberries or cranberries.

Nutritional info per serving:

1/8th Recipe
Calories 250
Fat 10 g
Saturated Fat 6 g
Trans Fat 0.4 g
Cholesterol 45 mg
Sodium 180 mg
Carbohydrates  36 g
Fibre 1 g
Surgars 23 g
Protein  3 g

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