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