If you know me, you’ll know that I have a bit of a reputation for my brownies. It was completely unintentional, but it became an ongoing thing a few years back, and I often bake brownies now by default (we all love what we know!). So, feeling rebellious (as I often do), I decided, this one time, to make blondies instead (I’m rather hardcore).
I must say though, the best blondies I’ve ever tasted were the ones made by the Yellow Team at the MasterChef fete last year. They were gooey, chocolatey with a caramel flavour and the raspberries just topped it off! But of course, I tried to make them last year and they were no where near as good! Maybe it was the hunger that crept in after waiting for 2 hours in the raging heat to try some food, or the excitement of being on set with Nigella Lawson just meters away that made these blondies taste so good, but whichever reason it as, I haven’t yet been able to replicate them. So I tried a new recipe this time, but again, they’re not as good as the ones from the fete. So I’ll keep searching, but by all means they’re very tasty blondies!
200g butter, chopped
200g white chocolate, broken into pieces
4 eggs, lightly beaten
200g almond meal
250g brown sugar
1 tsp vanilla essence
50g macadamias, chopped
1/2 cup raspberries (frozen or fresh)
- Preheat the oven to 160C fan-forced and line a 25cm x 12cm (or there abouts) baking tray with baking paper.
- Melt butter and chocolate together in a large saucepan over low heat. Remove from heat.
- Add vanilla and brown sugar and stir to combine. Set aside to cool slightly.
- Once cool, add the eggs, then the almond meal, macadamias and raspberry and stir well to combine.
- Pour the mix into the prepared tray and bake for 35-40 minutes or until blondies are well risen, golden in colour and just firm to touch. They may be slightly undercooked, but that’s a good thing!!
- The raspberries and nuts are completely optional – feel free to omit them or replace them with other things such as walnuts, pecans, white chocolate chunks, etc!