White chocolate, macadamia and raspberry blondie

Going out at night takes considerable effort on my part these days. There is a great deal of planning leading up to the date. Carefully executed organisation on the actual day. Then overcoming the underlying feeling of it all being too hard in the few hours leading up to my departure from home. Nine times out of ten I could almost talk myself out of going at all. But, I manage to dig deep and find a burst of enthusiasm right when I need it. And I'm always glad that I do. It is important for all of us that Mama gets out of the house on occasions. Even if just for a casual girl's night in.

Last night a few of us got together for a home made pizza and wine evening. We gathered in the kitchen designing our own individual pizza's, amongst a buzz of chit chat and laughter. Then sat on the floor of my friend's cosy lounge room, sipping on wine and continued our chatter for the entire night. A delicious dinner, fine wine and great company. I decided to take a sweet along for dessert and wanted to try something new and a touch indulgent. I've been eyeing this recipe off for a while now, I snipped it out of a Women's Weekly magazine, as I tend to do with tasty looking recipes. But it's so incredibly rich and decadent, I didn't want to bake a batch that would only be devoured by Scott and I. I dread to think of the calorie content of this sugary baby. Though it was a complete hit and because it has raspberries dotted throughout, it can't really be that bad.

White chocolate, macadamia and raspberry blondie

185g Butter, chopped

450g white eating chocolate, chopped (I used Cadbury Dream)

1 1/4 cups (275g) caster sugar

3 eggs, beaten lightly

1 cup (150g) plain flour

1 cup (150g) self-raising flour

3/4 cup (115g) unsalted macadamia nuts, toasted, chopped coarsely

150g fresh or frozen raspberries

sifted icing sugar, for serving

Combine butter and two thirds of the chocolate in a large saucepan; stir over very low heat until smooth

Cool for 10 mins

Preheat oven to 180 degrees (160 degrees for fan-forced)

Grease 20cm x 30cm slice pan; line base with baking paper, extending paper 2cm over sides

Stir sugar and eggs into butter mixture, then sifted flours, remaining chocolate and macadamias

Gently fold in raspberries

Spread mixture into prepared pan

Bake for about 40 mins 

(this threw me a little, as mine was still a bit runny after 40 mins, so I whacked it back in for a further 12 mins and it cooked through)

Cool in pan

Just before serving, dust blondies with sifted icing sugar

Not the prettiest sweet treat by far, but the flavours are scrumptious!