Thursday, 8 January 2015

Raspberry, white chocolate and macadamia nut blondie

Most of us are familiar with the chocolate brownie. The gooey, nutty, bitesize chunks have been a firm favourite at kids parties, barbeques and round these parts as after run treats, for as long as we can remember. This little beauty is a variation of kid's favourite. It uses white chocolate instead of dark and incorporates the upmarket macadamia nut and raspberry. So it looks and sounds a little bit more adult. Don't worry though, it's still unctious and soft and just that right level of sweet to compliment your coffee. I've been known to keep a batch of these ready cut and individually wrapped in clingfilm in my freezer so that I can take one out before my run and then enjoy one with coffee once the effort is over. You don't have to freeze them of course, but with my will power it's the only way I can guarantee I won't just eat the entire tray in one sitting. The important thing to remember here is that due to it's high fat content white chocolate burns very easily. If the tray isn't cooked in the allotted time simply knock the temperature down by 10 degrees and keep it baking for a touch longer, just keep checking after 5 min intervals. Don't be tempted to turn the heat up all the top will darken very quickly.


  • 225g caster sugar
  • 4 eggs
  • 225g melted butter
  • 150g plain flour
  • 225g white chocolate
  • 100g macadamia nuts, roughly chopped
  • 100g fresh raspberries
  1. Preheat the oven to 150C
  2. Place a bain marie on the stove and break 200g of the white chocolate into it. The chocolate will melt in the bowl as the water simmers beneath it
  3. Beat together the sugar and butter until you have a light, creamy texture
  4. Carefully beat in the eggs one by one. If the texture looks like it is starting to split you can add a tablespoon of the flour and continue to beat until all the eggs are incorporated into a smooth mixture
  5. Slowly fold in the flour until all the lumps are removed. You should now have a nice light, airy mix
  6. Mix in the white chocolate until completely incorporated
  7. If you are using a bowl mixer now remove the bowl attachment and stir the nuts, the raspberries and the remaining chocolate (roughly chopped) into the mixture so that they are evenly spread.
  8. Pour into the pre-lined 9" square pan and place into the centre of the oven for approximately 1 hour. Do a taste with a cake tester (or a thin skewer) after approx 45-50 mins.




































2 comments:

  1. This recipe sounds lovely, I can't wait yo try them. Just a couple of questions - in the ingredients it says to use 225g of white chocolate but in the method it says 200g. What should I do with the other 25g? Also, what size tray works best for these? Thanks

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    1. Hi Joanna, Thank you for your vigilant proof reading. I have now made the relevant changes to to the copy. Roughly chop the remaining white choc up and stir it in at the same time as the raspberries and the nuts. It then gives melty gooey spots in the final mix. Also...it's a 9 inch pan. I really hope you like them. Let me know how you get on!

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