Raspberry and White Chocolate Blondies

Ingredients

• 60g raspberries
• 1/2 cup (110g) caster sugar
• 150g unsalted butter, chopped
• 250g white chocolate, chopped
• 3 eggs
• 1 2/3 cups (250g) plain flour
• 1 tsp baking powder

Method

1. Preheat the oven to 180°C. Grease and line a 20cm x 30cm lamington pan with baking paper.
2. Combine raspberries, 2 tsp sugar and 1 tbs water in a saucepan over low heat, stirring to dissolve the sugar. Transfer to a mini food processor or blender and whiz until a puree. Set aside.
3. Place butter and 200g chocolate in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water), stirring until smooth. Cool.
4. Whisk eggs and remaining sugar until combined. Sift in flour and baking powder and stir to combine. Stir in the chocolate mixture and remaining 50g chocolate until combined. Spoon into the pan. Drizzle over the raspberry puree, using a skewer to lightly swirl it into the surface. Bake for 20 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Cool completely in the pan.
5. Cut into squares and refrigerate for 1 hour to firm up before serving.