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How to make Choc chunk raspberry blondies

Yield = 16 squares
Prep time: 0:15
Cook time: 1:05
Total time: 1:20

Ingredients

  • 125g butter, chopped
  • 1/2 cup caster sugar
  • 1/4 cup milk
  • 250g white chocolate, chopped
  • 2 eggs
  • 3/4 cup plain flour
  • 3/4 cup self-raising flour
  • 1 cup frozen raspberries
  • icing sugar mixture, to serve

White chocolate sauce

  • 180g white chocolate, chopped
  • 1/2 cup pure cream

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 23cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
  • Step 2 Place butter, sugar, milk and half the white chocolate in a saucepan over low heat. Cook, stirring, for 10 to 12 minutes or until smooth. Transfer to a bowl. Set aside for 10 minutes.
  • Step 3 Whisk eggs and flours into chocolate mixture until just combined. Fold in raspberries and remaining chocolate. Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre has moist crumbs clinging (cover with foil if over-browning).
  • Step 4 Make sauce: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%), stirring halfway, for 1 minute or until smooth.
  • Step 5 Cut into squares. Dust with icing sugar. Serve with sauce.