White chocolate, raspberry and macadamia blondies

Lighter than the classic brownie with white chocolate, crunchy macadamia and raspberries.

  • 1 hr cooking
  • Makes 20 Item
  • Print
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 brownies are just one of the never-fail desserts that make it into The Australian Women's Weekly's Best Ever Recipes cookbook.


Raspberry and macadamia blondies
  • 185 grams butter, chopped coarsely
  • 400 grams white chocolate, chopped coarsely
  • 1¼ cups (275g) caster (superfine) sugar
  • 3 eggs, beaten lightly
  • 1½ cups (225g) plain flour
  • ¾ cup (105g) self-raising flour
  • ¾ cup (115g) unsalted macadamias, lightly roasted, chopped coarsely
  • 150 grams frozen raspberries
  • 1 teaspoon icing sugar


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.


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.Blondies are suitable to freeze. Butter mixture suitable
to microwave.

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