This sweet treat hails from the UK and is a white chocolate version of the brownie. This yummy recipe combines the quintessentially Australian macadamia with fresh summer raspberries.
These blondies are just one of the never-fail desserts that make it into The Australian Women’s Weekly’s Best Ever Recipes cookbook.
Ingredients
Raspberry and macadamia blondies
Method
Raspberry and macadamia blondies
1.Combine butter and half the chocolate in a large saucepan; stir over very low heat until almost smooth. Remove from heat; cool for 10 minutes.
2.Preheat oven to 180°C/350°F. Grease a 20cm x 30cm rectangular pan; line base and sides with baking paper, extending paper 5cm over long sides.
3.Stir sugar and egg into butter mixture, then sifted flours, macadamias and remaining chocolate. Gently fold in raspberries. Spread mixture into prepared pan. Bake blondie for 35 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool in pan.
4.Just before serving, dust blondie with sifted icing sugar and cut into squares.
To toast macadamias, toss whole in a dry frying pan for 3-5 minutes, or spread on an oven tray and bake in moderate oven, 180°C, for 5-10 minutes until golden. Cool and chop.
Blondies are suitable to freeze. Butter mixture suitable
to microwave.
Note
