Name: Raspberry and macadamia blondies
Cook time: 40 min
Total time: 40 min
Ingredients: 125 gram chopped butter; 2 180g blocks white chocolate, chopped; 1 1/2 cup sifted plain flour; 1/2 cup caster sugar; 2 eggs, lightly beaten; 1/2 cup macadamias, toasted, chopped; 125 gram punnet raspberries; icing sugar, for dusting

Ingredients

125 gram chopped butter

2 180g blocks white chocolate, chopped

1 1/2 cup sifted plain flour

1/2 cup caster sugar

2 eggs, lightly beaten

1/2 cup macadamias, toasted, chopped

125 gram punnet raspberries

icing sugar, for dusting

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 20cm square cake pan. Line base and sides with baking paper, extending paper 2cm above pan edge.

2.Place butter and half chocolate in 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. Spread into pan.

4.Bake for 35-40 minutes, until cooked when tested with a skewer. Cool in pan before cutting into squares.

5.Store in an airtight container. Serve dusted with icing sugar.

MAKES 16 SLICES If preferred, use milk or dark chocolate.
Note

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Ingredients

Method

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