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How to make Ultimate Christmas blondies

Yield = 24
Prep time: 1:30
Cook time: 0:45
Total time: 2:15

Ingredients

  • 125g butter, chopped
  • 400g white chocolate, chopped
  • 215g (1 cup) caster sugar
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 150g (1 cup) self-raising flour
  • 75g (½ cup) plain flour
  • 80g (2/3 cup) almond meal
  • 235g (1 1/3 cups) Sunbeam Raisins
  • 50g (1/3 cup) Sunbeam Slivered Almonds
  • Icing sugar, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan forced. Grease a 3cm-deep, 20 x 30cm (base measurement) slab pan and line with baking paper, allowing the 2 long sides to overhang.
  • Step 2 Stir the butter and 300g chocolate in a saucepan over medium-low heat until melted and smooth. Remove from the heat and stir in the sugar. Set aside for 10 minutes to cool slightly. Stir in the eggs and vanilla. Sift the flours over the mixture and add the almond meal. Stir until well combined.
  • Step 3 Coarsely chop the remaining chocolate and add to the mixture with the raisins. Stir to combine. Spoon the mixture into the prepared pan and smooth the surface. Sprinkle with almonds. Bake the blondie, covering the top loosely with foil for the last 20 minutes to prevent browning, for 35-40 minutes or until cooked through when tested with a skewer. The blondie will still feel a little soft. Transfer to a wire rack and cool completely in the pan.
  • Step 4 Lift the cooled blondie out of the pan, dust with icing sugar and cut into squares.