How to Make Award-winning Wiltshire White Chocolate Blondie

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, wiltshire white chocolate blondie. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Wiltshire White Chocolate Blondie is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Wiltshire White Chocolate Blondie is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook wiltshire white chocolate blondie using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Wiltshire White Chocolate Blondie:

1. Make ready a melted
2. Take 150 g butter - chopped
3. Make ready 100 g white chocolate - chopped
4. Take 1 1/2 C sugar (can be reduced)
5. Get 1/2 C fresh milk
6. Take b lightly beaten
7. Make ready 2 eggs
8. Make ready 1/2 tsp vanilla essence
9. Take c sifted
10. Take 1 1/2 C flour
11. Get 1/2 C self raising flour
12. Get d white chocolate ganache
13. Prepare 1/2 C pouring cream
14. Make ready 300 g white chocolate - chopped
15. Make ready To DECORATE (optional)
16. Get Strawberries - sliced
17. Make ready Edible dried rose petals

Steps to make Wiltshire White Chocolate Blondie:

1. Preheat oven to 160°C. Grease brownie pan & line the base and two long sides with baking paper. Wiltshire blondies pic & pan below. (Idea to decorate/garnish)
2. Melt A in a medium saucepan over low heat. Stir until well combined. Set aside to cool slightly.
3. Prepare B.
4. Sift C.
5. Stir in C (in batches), B into A until well combined. Pour into prepared pan. Bake for 45mins or until a skewer inserted in the center comes out clean. Oven 160°C. Adjust oven temperature/heat accordingly. Cool in pan
6. White Chocolate Ganache - place cream in a small saucepan over medium low heat. Bring to just below the boil & pour over the chocolate in a heatproof bowl. Allow to sit for 5min before stirring until smooth. Place in the fridge for 30mins, stirring every 10mins until spreadable.
7. Place blondie on a serving platter, spread over the ganache & decorate with strawberries & rose petal. Or simple spread Ganache over sliced Blondie.

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