White chocolate, macadamia and raspberry blondie

Prep 0 h : 25 m
Cook 0 h : 40 m


  • 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.