Ingredients
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
Method
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Preheat oven to 180°C. Lightly grease and line base and sides of a 20cm square cake pan.
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Place butter, 100g chocolate and milk in a saucepan over medium heat and stir until smooth.
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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.
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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.
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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.
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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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