RASPBERRY AND MACADAMIA BLONDIES

INGREDIENTS:

- 125 gram butter - 2 180g block white chocolate, chopped

- 1 1/2 cup plain flour, sifted

- 1/2 cup caster sugar

- 2 eggs, lightly beaten

- 1/2 cup chopped toasted macadamias

- 1 punnet fresh raspberriesicing sugar, for dusting

INSTRUCTIONS:

Preheat oven to moderate, 180°C. Lightly grease a 19cm square cake pan. Line base and sides with baking paper, extending paper 2cm above edge.

Place butter and half the chocolate into a medium saucepan. Stir over low heat, until melted. Cool for 10 minutes.

Stir in flour, sugar, eggs, macadamias and remaining chocolate, until combined. Fold raspberries through mixture. Spread into prepared pan.

Bake for 25-30 minutes, until cooked when tested with a skewer. Cool in pan before cutting into squares.

Serve dusted with icing sugar. Store in an airtight container.

(Source: https://www.womensweeklyfood.com.au/recipes/raspberry-and-macadamia-blondies-25925)