Ingredients
Serves 4-6
125gr butter
200gr white chocolate
¾ cup caster sugar
2 eggs, beaten
¾ cup plain flour
¾ cup self raising flour
½ cup macadamias, chopped
150gr raspberries (fresh or frozen)
100gr white choc, chopped, extra
Method
Melt butter and white chocolate together. Add sugar, eggs, flours and nuts. Mix well. Add raspberries last, very gently, trying to keep them as intact as possible and not colouring the mixture too much.
Pour into a greased and lined 23cm square cake tin and cook at 170°C for about 50 minutes. If the top is becoming too golden, cover with foil.
Remove from the oven and sprinkle with extra chocolate if desired. If you prefer, you can melt the chocolate and pipe it over the top. Cut into squares or fingers to serve. You can also cut into pretty shapes (i.e. hearts for Valentines Day if you like).
Notes: A 'blondie' is simply a brownie made with white chocolate. They seem to be way richer than those made with dark chocolate, so you may need to cut smaller squares! My only tip for brownies/blondies is to undercook rather than overcook. Slightly undercooked results in a soft, almost fudge-like consistency. If you overcook them they just become dry, hard and not very nice to eat.