125 gram butter, chopped
180 gram block, white chocolate, chopped
2 tablespoon milk
1⅓ cup plain flour, sifted
½ cup almond meal
½ cup caster sugar
2 eggs, beaten
1 teaspoon vanilla extract
⅔ cup frozen raspberries
1 egg white
¼ cup caster sugar icing sugar, to dust
Preheat oven to 180°C. Lightly grease and line base and sides of a 20cm square cake pan.
Place butter, 100g chocolate and milk in a saucepan over medium heat and stir until smooth.
In a large bowl, combine flour, almond meal and sugar. Add butter mixture, egg and vanilla and mix well. Fold through raspberries and remaining chocolate. Spoon mixture into prepared pan, smoothing surface.
Bake for 15-20 minutes, until golden and a skewer inserted into the centre comes out clean. Cool completely in pan. Cut into 3cm squares. Arrange on an oven tray.
To make meringue, use electric beaters to beat egg white in a large bowl until soft peaks form. Gradually add sugar, beating until sugar dissolves and mixture is thick and glossy. Spoon meringue into a piping bag fitted with a 1cm nozzle.
Pipe a little meringue onto each blondie. Place under low preheated grill for 30-60 seconds, until lightly golden. Dust with icing sugar to serve.
You might also enjoy making mocha-almond pudding with mango-raspberry sauce
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