White Chocolate and Raspberry Blondie

White Chocolate and Raspberry Blondie

125g butter
200g white choc
3/4 cup cast sugar
2 eggs beaten
3/4 cup plain flour
1/2 cup self-raising flour
100g white choc chips
1/2 cup chopped macadamias
100g raspberries

Pre-heat oven to 180 degrees.
Line a 9” square or slice tin with baking paper.
Melt butter and chocolate for 1 minute in microwave stirring, then another 30-40 seconds until smooth. Cool.
Stir in sugar, beaten eggs, sifted flours and the chocolate chips and 3/4 of the macadamias. Lightly mix through fresh raspberries. If you are using frozen raspberries – sprinkle 3/4 of them over the tin then quickly spread the mixture over them. Bake on the middle shelf of the oven for 40 minutes or until firm. Cover with foil if starting to brown too quickly.
Cool in the pan and sprinkle with icing mixture to serve.

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