When's the last time you indulged in a slice of pure bliss? These Floral Sunshine Ganache Blondies beautifully combine the soft spiciness of Golden Moon Milk and bright pungency of Turmeric with the sweet richness of cake and white chocolate ganache. To top it all off, pressed edible flowers elevate the classic blondie recipe to a show-stopping, colorful dessert.
Perfect for soothing your body and uplifting your spirit, here's why they're a must-bake: Powered by our Golden Moon Milk, these soul-stirring squares incorporate our beloved and best-selling herbal formula designed to support digestion, soothe inflammation, and balance stress levels.
Turmeric, a golden gem, brings a subtle earthy flavor and its famous anti-inflammatory and immune-boosting benefits. Plus, it’s packed with antioxidants to help fight free radicals. Many edible pressed florals contain vitamins and polyphenols that nourish your body while visually enhancing your desserts.
Rejoice in the brightness and warmth of spring with this beautiful treat!
RECIPE
- Prep time: 15 minutes
- Cook Time: 20 minutes
- Cooling Time: 30 minutes
- Method: baking, bain marie
- Category: snacks, dessert
- Yield: 12-14 slices
- Recipe by: by Loria Stern
Cake Ingredients:
- 1/3 cup (85g) melted butter
- 1/2 cup (100g) brown sugar
- 1/3 cup (75g) cane sugar
- 1 egg, at room temperature
- 1 Tbsp (7g) vanilla extract
- 1/3 cup (125g) flour
- 1 tsp (4g) Golden Moon Milk
- 1/2 tsp (2g) Turmeric
- 1/4 tsp (4g) baking powder
- 1/4 tsp (2g) kosher salt
Ganache Ingredients:
- 1.5 cups (250g) white chocolate, chopped
- 1½ Tbsp (20g) neutral oil, such as canola or vegetable oil
- Pressed Flowers: purchase here or learn how to press your own here!
Directions for Cake:
In a large mixing bowl, whisk together the melted butter, salt, brown sugar, and granulated sugar until well combined. Whisk in the egg and vanilla extract until fully combined.
Add the flour, Golden Moon Milk, Turmeric and baking powder- mix together first and then stir into the other wet ingredients.
Scoop the batter into the prepared parchment paper lined pan and spread it into one even layer.
Bake at 350 degrees for 18-22 minutes or until the top is set and lightly browned. Remove from the oven and transfer pan to a wire rack to cool completely.
Directions For Ganache:
Meanwhile, in a large stainless steel or glass bowl, melt white chocolate and oil over a bain marie (double boiler over lightly boiling water in a saucepan). Continually stir with a heat proof spatula until melted completely.
Pour over blondie and leave for ~10 mins until partially set, then lay edible pressed flowers on top of the soft chocolate.
Put in the fridge or freezer until hardened and set. Cut into 12-14 slices and serve.
