White chocolate and macadamia blondies.

Mmmmmmmmmmmmmmmm. I hate to blown my own trumpet but this is possibly one of the best recipes I've baked. Even if I had to scour the whole of the town for macadamia nuts, two health shops later and Tesco had the answer sitting there on the shelf for just £1.80. The original recipe, which I adapted this one from, had raspberries in it. Which I'm sure would taste great, white chocolate and raspberries go really well together, but we are planning on going to pick your own farm (if the weather holds out!) this Saturday and I thought I'd have had enough of berries by then. If that's even possible. I don't think it is.

This is the first blondie I've eaten or made. I am a massive fan of brownies and I never thought that white chocolate would measure up. But it's surprising how fudgey the texture is and I'm pretty sure if you had cocoa powder and dark chocolate instead this recipe would make an incredible basic brownie! The macadamia nuts add such a great flavour and texture, even if someone said the blondie would be better with out. What does he know huh? These blondies are so simple to make there is really no excuse not to bake!

You will need:

115g  butter

115g caster sugar

2 medium eggs

125g  plain flour

200g white chocolate, chopped

 85g macadamia nuts, chopped

Pre-heat your oven to 180ºC/ Gas 4. Grease and line a 18cm square cake tin. (I use the square roaster tin you can find in pound shops.)

 Melt the butter, add half (100g) the chocolate and stir until nice and smooth

In a separate bowl whisk the eggs and sugar together until creamy and slightly thickened.

 Sieve the flour into the bowl and fold in gently with the chocolate mixture, then add half (50g) the remaining chocolate and half (40g) the macadamia nuts.

Carefully pour your mixture into the tin.

Sprinkle the remaining chocolate and nuts on top.

. Bake in your pre-heated oven for 35 - 45 minutes until golden.

Leave to cool before cutting into delicious squares. Dust with icing sugar.

Enjoy!