It's long been thought that blondes have more fun, and I have to agree. At least in the form of something edible, being a white chocolate version of the classic brownie that almost everybody's mother/grandmother/aunt has the 'perfect' recipe for.
Perfect brownies, for me, are subjective. I have had many fabulous variations offered upon my palate and many bad attempts. But not once have I had a bad blondie. Ever.
As much as I love chocolate, I am of the belief that brownies need an overhaul. Although white chocolate is technically not chocolate as it has no cocoa content, when it's utilised in the right way you can get great results. Add raspberries and macadamia nuts to the equation and not only do you end up with the cliché marriage of the three ingredients, the result is a refreshing change of scenery from the hum-drum of brownie land.
These beauties are like Pringles - once you pop, you really can't stop.
macadamia, raspberry and white chocolate blondies
120g butter, softened
1/2 cup macadamia nuts
150g fresh raspberries
350g white chocolate, chopped
1 1/2 cups plain flour, sifted
1/2 cup caster sugar
2 eggs
Preheat oven to 180 degrees celsius. Grease a slice pan with butter and line with baking paper. Place half the chocolate and butter in a saucepan and melt, stirring over a low heat. Set aside to cool.
Heat a frying pan and place the macadamias in, tossing for 3-5 minutes or until lightly toasted.
Place flour, sugar, eggs, chopped chocolate and macadamia nuts in a bowl. Add melted butter and chocolate mixture and stir until well combined. Fold the raspberries through the mixture, taking care not to bruise them too much (as the colour will bleed through).
Pour into the greased pan and bake for 25 minutes or until golden on top and a skewer comes out clean. Remove from oven and let cool in the pan completely. Slice into squares and dust with icing sugar before serving.
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