Lighten up the richness of a classic brownie with these white chocolate, crunchy macadamia and tart raspberry blondies.
The blondie hails from the UK and is a white chocolate version of the brownie.
Australian Macadamias
Macadamias have a way of transforming everyday moments into something a little more special. Whether it’s family movie night at home, a sunny afternoon with friends or an impromptu barbecue, Australian Macadamias make life a little more special.
Ingredients
Method
Raspberry and macadamia blondies
Combine butter and half the chocolate in a large saucepan; stir over very low heat until almost smooth. Remove from heat; cool for 10 minutes.
Preheat oven to 180°C/350°F. Grease a 20cm x 30cm rectangular pan; line base and sides with baking paper, extending paper 5cm over long sides.
Stir sugar and egg into butter mixture, then sifted flours, macadamias and remaining chocolate. Gently fold in raspberries. Spread mixture into prepared pan. Bake blondie for 35 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool in pan.
Just before serving, dust blondie with sifted icing sugar and cut into squares.
Blondies are suitable to freeze. Butter mixture suitable to microwave.
Test Kitchen tip
How to toast macadamias?
To toast the macadamias, toss whole in a dry frying pan for 3-5 minutes, or spread on an oven tray and bake in moderate oven, 180°C, for 5-10 minutes until golden. Cool and chop.
Native to Australia, macadamias are an integral part of the Australian story. With their naturally delicate flavour and luxurious crunch macadamias transform even the simplest of moments into something special. For more inspiring recipes head to the Australian Macadamias website and download the ‘Macadamias make it special’ e-recipe book.
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