Raspberry white chocolate macadamia blondie

From The Mountain Cafe Cookbook by Kirsten Gilmour

Preperation time: 20 minutes
Cooking time: 40 minutes
Makes: 10 slices

What you’ll need

  • 300g white chocolate (good quality cooking broken into chunks)
  • 160g salted butter chopped into small chunks
  • 240g caster sugar
  • 1tsp vanilla extract
  • 3 large free range eggs
  • 165g plain flour
  • 125g self raising flour
  • 100g white chocolate (good quality cooking broken into chunks)
  • 150g frozen or fresh raspberries
  • 80g macadamia nuts

Place chocolate & butter in a large heavy bottomed pan, place on the lowest heat on your hob & slowly melt, stirring often. Once melted, take off heat & allow to cool until you can hold your finger in the mix.

Once the chocolate mix has cooled add sugar, eggs & vanilla. Beat with a wooden spoon until the mix it is a smooth glossy paste.

Sieve the flours over the chocolate paste add the macadamias, chocolate chips and raspberries. Once all the ingredients are in the pan gently fold everything in by hand. Do not mix with a wooden spoon or in a cake mixer, it must be done gently by hand.

Scrape into a 27x20x3 cm greased brownie tin Bake in a preheated oven at 150 degrees for about 30-40 minutes. Bake until the blondie is golden brown on top and is becoming firm to touch.

You cannot check this with a kebab stick as the mix is a still a little gooey when cooked & comes out of the oven. The blondie may seem a little wet, but the butter & white chocolate will set, when the blondie is cold.

For best results bake in the middle of the oven & let it cool & set over night before cutting & serving Store in an airtight tin or covered at room temperature, do not refrigerate.