Chocolate blondie slices
- 80g butter
- 150g white chocolate
- 170g castor sugar
- 2 eggs
- 120g cake flour
- 60g self-raising flour
- 100g macadamias, toasted and chopped
- 150g raspberries
Preheat the oven to 150°C.
Melt the butter and chocolate and leave to cool a little.
When it has cooled add the sugar, eggs, flour and nuts, and mix to just combine. Add the raspberries last. Don’t mix too much or the mixture will become mushy.
Line the bottom of a 23cm springform cake tin, butter the sides and pour in the mixture. Bake until firm, about 40 minutes.
Allow to cool and cut as desired.
You can use soft dried peaches or dates instead of raspberries.