A squishy and decadent Feijoa and White Chocolate Blondie made from butter, sugar, eggs, white chocolate, flour and fresh feijoas! The perfect balance of sweet and tangy.
I made these Feijoa and White Chocolate Blondies when I was given a huge bag of feijoas from a friend - a classic New Zealand problem! It feels so wrong to buy them when they're falling off trees everywhere. This is a super easy one-pot bake that's perfect for morning tea. The feijoas add a delicious twist to a classic blondie and pair so well with the sweetness of white chocolate.
This is honestly one of the best things I've made with feijoas. It looks beautiful with a dusting of icing sugar on top and is definitely a must-make during feijoa season - something a bit different that people might not have tried before.
Ingredient notes:
- Feijoas: The hero of this recipe! The tanginess of the feijoas is balances out by the sweetness of the white chocolate. If you have an abundance of feijoas, be sure to check out our Feijoa Loaf as well.
- White chocolate: I used compound white chocolate buttons as that's what I had in the pantry. They are good for holding their shape in the baking, but take a little longer to melt in the mixture. You could use a block of chopped white chocolate if you prefer (which would melt easier).
- Eggs: This recipe calls for standard size 7 eggs.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line a 20cm square tin with baking paper.
Gently melt together the butter and half of the white chocolate in a saucepan over a low heat, stirring until smooth.
Remove from the heat, add the sugar and stir to combine. Sift in the flour and baking powder. Add the remaining white chocolate along with the eggs. Mix until just combined.
Scoop out the feijoa flesh and slice the pieces, then fold through the mixture. Pour into the prepared tin and spread evenly to the edges.
Bake for 30 minutes until the top is lightly golden and it is just cooked through.
Allow to cool completely in the tin before slicing. Serve with a dusting of icing sugar.
Recipe FAQs:
Use medium-ripe feijoas for the best flavour and texture, before they get too brown. Slice them into small pieces so they distribute evenly through the batter. The 20cm square tin works perfectly for an even bake.
Be careful when melting the white chocolate as it can seize if it gets too hot. A white chocolate bar will melt more smoothly than buttons. Chop the chocolate first and keep the heat low. If it has already sized and you want to rescue it, add a tablespoon of hot water or milk and stir vigorously.
Yes! This is a great hack for baking with feijoa throughout the year. Scoop the halves out and drizzle with a little lemon juice. Freeze in ice cube trays or ziplock bags. You can either add the feijoa frozen or defrosted. Just make sure they are cut smaller than the halves.
Storage:
Store your Feijoa and White Chocolate Blondie in an airtight container in the pantry for up to three days.
Top tips:
I used white chocolate buttons as that's what I had in the pantry, but actually a block of white chocolate will melt easier.
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Feijoa and White Chocolate Blondie
A squishy and decadent Feijoa and White Chocolate Blondie made from butter, sugar, eggs, white chocolate, flour and fresh feijoas!
Ingredients
- 100g butter
- 200g white chocolate, roughly chopped
- ½ cup white sugar
- 1 cup plain flour
- 1 tsp baking powder
- 2 eggs, whisked
- 180g feijoa flesh (about 1 cup)
- 1 tsp icing sugar
Instructions
- Preheat the oven to 170°C fan bake. Line a 20cm square tin with baking paper.
- Gently melt together the butter and half of the white chocolate in a saucepan over a low heat, stirring until smooth.
- Remove from the heat, add the sugar and stir to combine.
- Sift in the flour and baking powder. Add the remaining white chocolate along with the eggs. Mix until just combined.
- Scoop out the feijoa flesh and slice the pieces, then fold through the mixture.
- Pour into the prepared tin and spread evenly to the edges.
- Bake for 30 minutes until the top is lightly golden and it is just cooked through.
- Allow to cool completely in the tin before slicing. Serve with a dusting of icing sugar.
Notes
- I used white chocolate buttons but a white chocolate bar will melt easier.
- Store in an airtight container in the pantry for up to 3 days.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 376Total Fat: 17gSaturated Fat: 10gUnsaturated Fat: 7gCholesterol: 70mgSodium: 174mgCarbohydrates: 49gFiber: 1gSugar: 28gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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