Saturday, 9 November 2013

White Chocolate, Raspberry and Macadamia Blondies

I have never made blondies before, or really tasted them, but I have been seeing them in cafes a lot lately and thought they looked pretty good and maybe I should give it a go but make it a bit healthier.

I couldn't really make up my mind what to put in them but then my friend asked if I could teach her to bake something. Of course I was more than up for that so I asked her what she wanted to make and she said something with raspberries (we are going to make raspberry white chocolate muffins). I then needed to pick up some raspberries from the store I thought I would add some to this recipe too.

I was a little concerned when I got them out of the oven as they seemed a little dense, but after tasting one I realised that they actually had a lovely, soft texture.

White Chocolate, Raspberry and Macadamia Blondies

Makes 18 pieces

100 g white chocolate, broken up into small pieces
1 Tbsp vanilla essence
1/2 Cup apple sauce
1 1/4 Cup plain flour
2 eggs
1/4 Cup stevia
1/2 Cup white chocolate drops
3/4 Cup raspberries
1/2 Cup macadamia nuts

1. Preheat oven to 180°C, line a brownie pan with baking paper.

2. Melt white chocolate over a double boiler, stir in the apple sauce and set aside to cool.

3. Beat eggs, vanilla, and stevia until foamy. Fold in the white chocolate/apple sauce mixture and then fold in the choc chips, raspberries, and macadamia. Make sure you do this gently so that the raspberries don't get crushed up.

4. Spread mixture into the pan and bake for 25 minutes, or until a skewer inserted into the middle comes out clean. Cool in the pan before cutting into pieces.

Nutritional Information:

Calories 148
Carbs    17 g
Fat        8 g
Protein  3 g
Fibre     1 g
Sodium  22 mg 

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