Macadamia and Raspberry Blondies
00h 40
00h 50A delightful twist on the classic brownie, this summer treat is bursting with luscious berries and velvety white chocolate. It's the perfect alternative for those seeking a refreshing and indulgent dessert.
Ingredients and Method
Ingredients
- 200g salted butter
- 125g white chocolate
- 3 medium eggs plus an extra yolk
- 150g caster sugar
- 100g plain flour
- 100g macadamia nuts, roughly chopped
- 150g fresh raspberries
Method
- Preheat your oven to 140°C and line a 24cm square baking dish with baking paper.
- Melt the butter and chocolate in a bain-marie. Whilst that's melting, whisk the eggs, yolk and caster sugar together in a large mixing bowl until combined.
- Once melted, allow the butter and chocolate to cool a little before adding them to your egg and sugar mixture. Whisk them together before adding the flour and nuts and folding the mixture together until just combined.
- Tip the mixture into your baking dish before scattering the raspberries on top. Place in the oven on a middle shelf and bake for 50 minutes. Leave to cool in the tin before serving.
