Friday, 18 January 2008

Macadamia and Raspberry Blondies




I often feel a bit disillusioned with the whole cooking-new-things thing. I like to try a lot of new recipes, but very few of them overwhelm me with the urge to make them again. Sometimes I think that there must be no new recipes out there that are any good at all, and I should just stick with my tried and true favourites. As much as GKGK likes my baking expeditions, this probably wouldn’t bother him much, being the change-phobe that he is. I recently made one of our old favourites – raspberry and macadamia blondies. He was so excited I was surprised he didn’t inhale the whole batch in one big gulp! These blondies are the perfect poster-child for staying with the old-but-good. They are dense and moist, and the sweetness is almost too much, except for the perfect balance of the tart raspberries. You could probably serve these for dessert with a nice big scoop of vanilla ice-cream (home made of course!), but don’t make them too far in advance, because there won’t be any left!

Macadamia and Raspberry Blondies

125g butter, chopped
200g white chocolate, chopped
165g caster sugar
2 eggs, beaten lightly
110g plain flour
75g self raising flour
100g white chocolate, chopped, extra
75g macadamias, toasted (optional), coarsely chopped
150g fresh or frozen raspberries

Pre-heat the oven to 180Pre-heat the oven to 180 C. Grease and line a 20cm square cake tin.
In a large bowl in the microwave, melt together the butter and the 200g white chocolate.
Add the caster sugar, eggs, and flours and mix well.
Add the extra chocolate and macadamias and mix.
Add the raspberries and mix very gently until just combined.
Spread into prepared tin. Bake for 50 minutes or until firm.
Leave in the tin to cool. Cut into squares or triangles.

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