RASPBERRY AND MACADAMIA BLONDIES
125g (4 oz) butter
2 x 180g (6.35 oz) blocks white chocolate, chopped
1.5 cups plain flour, sifted
1/2 cup castor sugar
2 eggs, lightly beaten
1/2 cup chopped, toasted macadamias
1 punnet fresh raspberries (or 1 cup frozen raspberries)
Icing sugar, for dusting1. Preheat oven to moderate (180degrees C or 160 degrees C fan-forced). Lightly grease a 20cm square cake pan and line the base and sides with baking powder, extending paper 2cm above the edge.
2. Place butter and half the chocolate in a bowl and melt in the microwave on low setting. Cool for 10 minutes.
3. Stir in flour, sugar, eggs, macadamias and remaining chopped chocolate until combined. Lightly fold raspberries through the mixture and then spread into prepared pan.
4. Bake for 25-30 minutes or until browned and cooked when tested with a skewer. Cool in pan before cutting into squares. Serve dusted with icing sugar. Makes about 16 slices.
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