Name: Raspberry and macadamia blondies
Cook time: 30 min
Total time: 30 min
Ingredients: 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

This sweet treat hails from the UK and is a white chocolate version of the brownie. This yummy recipe combines macadamia nuts with fresh summer raspberries.

Makes 16

Cook

30M

Ingredients

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

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.
Note

Women's Weekly Food