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Macadamia & Raspberry White Chocolate Blondie

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Macadamia & Raspberry White Chocolate Brownie

A few weeks back a friend brought us over some yummy chocolate muffins and they were deliciously sludgy!

I’ve been wanting to make this blondie for a while but wanted a slightly cakier texture rather than the chewy, gooey chocolate brownie I normally make.
The texture and sludginess of her muffins were exactly what I had in mind and thankfully she was happy for me to turn her recipe into this blondie!
So I switched the white sugar to brown, changed the dark chocolate to white, added some macadamias and raspberries, baked it in a slice tin and…HEY PRESTO!…A delicious blondie that’s easy to make and can be enjoyed for afternoon tea or served warm for dessert with ice cream and/or whipped cream. 🙂

 

INGREDIENTS

200 g white chocolate (in a block or buttons)
½ cup / 65 g macadamia nuts
150 g butter (at room temperature)
1 cup / 200 g firmly packed, brown sugar
½ teaspoon vanilla paste or extract
4 medium-sized eggs (I use size 6’s)
1 ¼ cups / 190 g standard flour
1 rounded cup / 120 g fresh or frozen raspberries

Icing sugar (confectioner’s sugar) to dust

 

Serves 12

 

Notes

  • If I’m using frozen raspberries to my baking I add them without defrosting them because then they’re quite soft and break up easily and/or bleed. Fresh ones are different, they’re nice and dry.

 

STEP BY STEP

First, spray a 27 x 16 cm 10 ½ x 6 ½” (or close to) standard-sized, slice tin with non-stick cooking spray and then line it with non-stick baking paper.

Macadamia & Raspberry White Chocolate Brownie

To melt the chocolate, find a heatproof bowl that fits snuggly into the top of a small saucepan. Break up the chocolate and place the pieces (or, if using them, the buttons) in the bowl. 

Fill 1/3 of the saucepan with water and then set the bowl on top again. Check that the water isn’t touching the bottom of the bowl and if it is, tip some out.

Remove the bowl again and bring the water to the boil. Once boiling turn down the heat to medium/low or to where the water is simmering.

Place the bowl of chocolate back on the saucepan and stir often (especially the sides and bottom so it doesn’t stick and burn), until all the chocolate has melted.

Macadamia & Raspberry White Chocolate Brownie

Turn the oven to 150°C 300°F fan/convection oven or 170°C 325°conventional oven, on bake, with a rack situated just below the centre of the oven.

Next, roughly chop up the macadamias and set them aside.

Macadamia & Raspberry White Chocolate Brownie

If the butter isn’t at a warm room temperature cut it into small cubes and pop it in the microwave on 50% / ½ power for 30 seconds and then 15-second increments until it’s soft (we don’t want any melty bits though).

  • Butter is soft enough to cream when you can easily push your finger into it and it leaves a nice, soft indentation. 🙂

Place the softened butter into a medium sized bowl with the brown sugar and vanilla.

Macadamia & Raspberry White Chocolate Brownie

Using an electric beater on medium speed, cream the two together for around 3 minutes or until it’s creamy and has paled in colour (the time will depend on how soft the butter is).

Macadamia & Raspberry White Chocolate Brownie

Then add the eggs, one at a time, beating each one in for around 30 seconds before adding the next.

Macadamia & Raspberry White Chocolate Brownie

Go on to pour in the melted chocolate and still using the beaters, mix it in well.

Macadamia & Raspberry White Chocolate Brownie

Add the flour and the macadamia nuts and using a large spoon, fold them through the mixture.

Macadamia & Raspberry White Chocolate Brownie

Next, add the raspberries and fold them through also.

Macadamia & Raspberry White Chocolate Brownie

Give the lined tin a light going over with the cooking spray and then spoon in the blondie batter, spreading it around evenly.

Macadamia & Raspberry White Chocolate Brownie

Place it in the oven and it’ll be ready in 35 minutes or when a skewer or a sharp knife inserted into the centre comes out clean.

Hungry yet?

Macadamia & Raspberry White Chocolate Brownie

Once cooled, cut it into pieces (I cut mine into 12 pieces, 6 x 2).

Macadamia & Raspberry White Chocolate Brownie

If you like you can lightly dust it all over with icing sugar.

Macadamia & Raspberry White Chocolate Brownie

Make sure it’s cooled down completely before placing in a container.

Macadamia & Raspberry White Chocolate Brownie

As I said this makes a nice dessert by warming each piece up in the microwave for 20 seconds and serving it with ice cream and/or whipped cream.

Macadamia & Raspberry White Chocolate Brownie

Keeping it fresh – Store in an airtight container in a cool pantry up to 3 days. You can freshen it up by warming each piece up in the microwave for 20 seconds.

 

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Macadamia & Raspberry White Chocolate Blondie

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Yield: serves 12

Macadamia & Raspberry White Chocolate Blondie

A delicious sludgy white chocolate blondie filled with macadamia nuts & raspberries. Nice for afternoon tea or served warm with whipped cream or ice cream for dessert!

Ingredients

  • 200 g white chocolate (in a block or buttons)
  • ½ cup / 65 g macadamia nuts
  • 150 g butter (at room temperature)
  • 1 cup / 200 g firmly packed, brown sugar
  • ½ teaspoon vanilla paste or extract
  • 4 medium-sized eggs (I use size 6's)
  • 1 ¼ cups / 190 g standard flour
  • 1 rounded cup / 120 g fresh or frozen raspberries
  • Icing sugar (confectioner's sugar) to dust

Instructions

  1. Spray a 27 x 16 cm / 10 ½ x 6 ½" (or close to) standard-sized, slice tin with non-stick cooking spray and then line it with non-stick baking paper.
  2. To melt the chocolate, find a heatproof bowl that fits snuggly into the top of a small saucepan. Break up the chocolate and place the pieces (or, if using them, the buttons) in the bowl.
  3. Fill 1/3 of the saucepan with water and then set the bowl on top again. Check that the water isn't touching the bottom of the bowl and if it is, tip some out.
  4. Remove the bowl again and bring the water to the boil. Once boiling turn down the heat to medium/low or to where the water is simmering.
  5. Place the bowl of chocolate back on the saucepan and stir often (especially the sides and bottom so it doesn't stick and burn), until all the chocolate has melted.
  6. Turn the oven to 150°C / 300°F fan/convection oven or 170°C / 325°F conventional oven, on bake, with a rack situated just below the centre of the oven.
  7. Roughly chop up the macadamias and set them aside.
  8. If the butter isn't at a warm room temperature cut it into small cubes and pop it in the microwave on 50% / ½ power for 30 seconds and then 15-second increments until it's soft (no melty bits though).
  9. Place the softened butter into a medium sized bowl with the brown sugar and vanilla and using an electric beater on medium speed, cream the two together for around 3 minutes or until it's creamy and has paled in colour.
  10. Add the eggs, one at a time, beating each one in for around 30 seconds before adding the next.
  11. Pour in the melted chocolate and still using the beaters, mix it in well.
  12. Add the flour and the macadamia nuts and using a large spoon, fold them through the mixture.
  13. Add the raspberries and fold them through also.
  14. Give the lined tin a light going over with the cooking spray and then spoon in the blondie batter, spreading it around evenly.
  15. Place it in the oven and it'll be ready in 35 minutes or when a skewer or a sharp knife inserted into the centre comes out clean.
  16. Once cooled, cut it into pieces (making sure it's cooled down completely before placing in a container).
  17. If you like you can lightly dust it all over with icing sugar.
  18. Store in an airtight container in a cool pantry up to 3 days. You can freshen it up by warming each piece up in the microwave for 20 seconds.

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2 Comments:

  1. These blondies look so delicious and I love the flavors combination!

    • Hi Natalie! Thank you 🙂 I am not one o sit down and snack on macadamias but when added to a cake or dessert, they’re just divine!

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