Former Kloof girl and current Group Pastry Chef for celebrity chef Bill Granger’s Grange & Co restaurants sprawled across London, Isla Rechner, is obsessed with cooking, baking, creating and sharing. She recently rustled up some blondies and share the recipe with us!
“Brownies are a well-known dessert staple the world over, their lighter-hued cousin the blondie however, not so much. Blondies are very similar to the traditional brownies with the glaring difference of omitting cocoa powder and adding white chocolate instead of dark chocolate chips. Of course, I had to put a South African twist on my version by adding rooibos, orange and rosemary. Sweet, herbaceous and with a hint of citrus, these will soon become a new feature on your dessert table.
Rooibos, orange and rosemary blondies
250g melted butter
Zest of 1 orange
8g rooibos tea
5g chopped rosemary
8g baking powder
340g brown sugar
8g vanilla essence
200g white chocolate
- Preheat your oven to 170 degrees
- in a bowl place flour, baking powder, salt, rooibos, rosemary and orange zest
- In a separate bowl whisk together eggs, brown sugar, vanilla essence and slightly cooled melted butter. Stir into dry ingredients.
- Lastly, fold in the white chocolate. Pour into a 20cm by 27cm baking tin.
- Bake in an oven for 30 minutes at 170.
- Once cooled sufficiently (I usually put it in the fridge overnight to ensure a cleaner cut) cut into slices.