White Chocolate, Macadamia and Raspberry Blondie
Source: Australian Women Weekly Magazine, May 2014
This recipe is an absolute winner, with a moist, chewy texture studded with crunchy macadamias and a burst of tart raspberries.
Makes: 20 Blondies
Prep and Cooking time: 1 Hour + cooling time.
185g butter, chopped coarsely
400g white chocolate, chopped coarsely
1 1/4 cups (275g) caster sugar
3 eggs, beaten lightly
1 1/4 cups (105g) self-raisin flour
3/4 cup (115g) unsalted macadamia nuts, lightly toasted, chopped coarsley
150g frozen raspberries
sifted icing sugar, to serve.
1. Combine butter and half of the chocolate in a large saucepan; stir over a very low heat until almost smooth. Remove from the heat; cool for 10 minutes.
2. Preheat oven to 180C (160C fan-forced). Grease a 20cm x 30cm slice pan; line base and sides with baking paper; extending paper 2cm over long sides.
3. Stir sugar and the egg into butter mixture, then sifted flours, remaining chocolate and macadamias. Gently fold in the raspberries. Spread mixture into prepared pan. Bake for about 35-40 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.
Suitable to freeze. Butter mixture suitable to microwave.
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