White chocolate, macadamia and raspberry blondie
185g butter, coarsely chopped
400g white chocolate, coarsely chopped
275g caster sugar
3 eggs, lightly beaten
185g plain flour
105g self-raising flour
115g unsalted macadamia nuts, lightly toasted, coarsely chopped
150g frozen raspberries
Sifted icing sugar, to dust
Combine butter and half the chocolate in a large saucepan; stir over very low heat until almost smooth.
Remove from heat and cool for 10 mins.
Preheat oven to 180°C.
Grease a 20cmx30cm slice pan; line base and sides with baking paper, extending paper 2cm over long sides.
Stir sugar and eggs into the butter mixture then sifted flours, remaining chocolate and chopped macadamias.
Gently fold in raspberries.
Spread mixture into prepared pan.
Bake for about 35-40 mins or until a skewer inserted in the centre comes out with moist crumbs.
Cool in pan before cutting.
Just before serving, dust with icing sugar.