What could be more wonderful than baking on a Sunday afternoon for your family? They will love you! If you haven't already realised, I have a great love affair with food, and this weekend I treated my mouth to delicious farm rye with handcrafted chili cheese, smoked mozzarella, camembert, pestos, humus, my mom's warmly baked scones with jam and whipped cream, and chocolate fudge cake. Extend the love affair, and treat your family, or those loved ones around you, with white chocolate, raspberry and macadamia brownies, well actually "blondies" :)
What you need?
- 125g butter, chopped
- 200g white chocolate (or more, much more!!)
- 3/4 cup (165g) caster sugar
- 2 eggs, beaten lightly
- 3/4 cup (110g) cake flour
- 1/2 cup (75g) self raising flour
- 100g of white chocolate, extra, chopped
- 1/2 cup (75g) macadamias, toasted and chopped coarsely
- 150g fresh or (thawed) frozen raspberries
- 1 Tbsp of icing sugar, to sprinkle
What you do?
- Preheat the oven to 180-190C /(or 350-375F).
- Grease a cake tin, and line with baking paper (which I didn't do... and it turned out alright-ish)
- Melt the butter and white chocolate in a glass bowl placed above a pot of boiling water, stirring over the low heat, without boiling, until the mixture is lovely and smooth. Cool until just warm.
- Sitr in the sugar, eggs, sifted flours (and you all know that this is for hardcore bakers only, us lazy one just throw it all in), add in the extra chocolate pieces, nuts and raspberries.
- Place the mixture into the pan and spread out.
- Bake for 40 minutes, or until firm, allowing to cool within the pan. Dust with icing sugar, cut into slices and let them sweetly kiss your tastebuds.
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