White chocolate, raspberry and macadamia blondies

Step 1

Combine butter and half the chocolate in a large saucepan; stir over very low heat until almost smooth. Remove from heat; cool for 10 minutes.

Step 2

Preheat oven to 180°C/350°F. Grease a 20cm x 30cm rectangular pan; line base and sides with baking paper, extending paper 5cm over long sides.

Step 3

Stir sugar and egg into butter mixture, then sifted flours, macadamias and remaining chocolate. Gently fold in raspberries. Spread mixture into prepared pan. Bake blondie for 35 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool in pan.

Step 4

Just before serving, dust blondie with sifted icing sugar and cut into squares.