RASPBERRY BLONDIES

Prep time 15 mins Cooking time 40 mins Makes 20

INGREDIENTS

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 and coarsely chopped

150g frozen raspberries Sifted icing sugar, to serve

METHOD

Combine butter and half the chocolate in a large saucepan, stir over a very low heat until almost smooth. Remove from the heat; cool for 10 mins. Preheat oven to 180°C. Grease a 20cm x 30cm baking pan; line base and sides with baking paper, extending paper 2cm over long sides. Stir sugar and the egg into butter mixture, then sifted flours, remaining chocolate and macadamias. Gently fold in the 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 the pan. Just before serving, dust blondie with icing sugar and cut into squares.