Raspberry and macadamia blondies

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.

  • 30 mins cooking
  • Makes 16 Item
  • Print


Raspberry and macadamia blondies
  • 125 gram butter
  • 2 180g block white chocolate, chopped
  • 1 1/2 cup plain flour, sifted
  • 1/2 cup caster sugar
  • 2 eggs, lightly beaten
  • 1/2 cup chopped toasted macadamias
  • 1 punnet fresh raspberries
  • icing sugar, for dusting


Raspberry and macadamia blondies
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 19cm square cake pan. Line base and sides with baking paper, extending paper 2cm above edge.
  • 2
    Place butter and half the chocolate into a medium saucepan. Stir over low heat, until melted. Cool for 10 minutes.
  • 3
    Stir in flour, sugar, eggs, macadamias and remaining chocolate, until combined. Fold raspberries through mixture. Spread into prepared pan.
  • 4
    Bake for 25-30 minutes, until cooked when tested with a skewer. Cool in pan before cutting into squares.
  • 5
    Serve dusted with icing sugar. Store in an airtight container.


You can use either milk or dark chocolate. 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.

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