Preheat oven to 160C. Grease brownie pan & line the base and two long sides with baking paper. Wiltshire blondies pic & pan below. (Idea to decorate/garnish)
Melt A in a medium saucepan over low heat. Stir until well combined. Set aside to cool slightly.
Prepare B.
Sift C.
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 160C. Adjust oven temperature/heat accordingly. Cool in pan
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.
Place blondie on a serving platter, spread over the ganache & decorate with strawberries & rose petal. Or simple spread Ganache over sliced Blondie.
