Raspberry White Chocolate Macadamia Nut Blondies

Trust me, these are deadly.  Deadly good.  Someone who lives with us and is from Germany but shall remain nameless, admitted to eating three of them in one sitting.  I’m not sure, but I think she this nameless shameless person went back for yet another one an hour or so later.

Sandwiched between layers of buttery, chocolatey, nutty blondie is a raspberry purée filling.  There’s something about the combination of white chocolate and macadamia nuts that’s unbeatable.  Add the fruit and it’s over the top.

These were perfectly moist for as long as they lasted.  Go ahead and make them better – or worse, depending on your point of view – and add a scoop of vanilla ice cream.  Oh yeah.

Raspberry White Chocolate Macadamia Nut Blondies

Recipe:  Tastespotting

Yield:  About 20 blondies

2 ½ cups all-purpose flour

¾ cup + 2 tablespoons unsalted butter, softened

1 ¼ cups brown sugar

1 cup sugar

1 ½ teaspoons pure vanilla extract

3 eggs

2 ½ teaspoons baking powder

¼ teaspoon salt

1 cup macadamia nuts, chopped

1 ½ cups white chocolate chips

Raspberry Purée

1 pint raspberries

2 tablespoons sugar

1 teaspoon cornstarch

Make the raspberry purée.  Combine the raspberries and sugar in a small saucepan.  Mash raspberries with a fork, and cook over low heat for approximately 5 minutes or until raspberries have broken down.  Stir in the cornstarch and cook for another 5 minutes or until thickened.  Remove from heat, set aside to cool

Preheat oven to 350° and butter the bottom of a 10 x 15 glass baking dish.  Whisk together flour, salt, and baking powder in medium bowl.  Set aside.

Pans Set

GreenLife Soft Grip Healthy Ceramic Nonstick 16 Piece Cookware Pots and Pans Set, PFAS-Free, Dishwasher Safe, Turquoise

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Cream the butter and sugars until well combined and sandy in texture.  Add the vanilla, then the eggs, one at a time, beating well after each addition.  Fold in the flour mixture and then add the macadamia nuts and white chocolate chips.

Spread half of the batter into the bottom of the baking dish.  Cover with the cooled raspberry purée, and then top with the remaining batter.  Gently spread until it forms an even layer.  Bake for about 35 – 38 minutes or until a toothpick inserted in the center comes out clean.  Cool on a rack before cutting.

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