Ingredients
Method
- Oven (fan-forced) to 170°C
- Melt butter in sauté pan over low- medium heat, remove pan from heat.
- Stir in sugar, eggs, flour and vanilla, Kahlua (optional) mixing well.
- Stir through chocolate pieces and macadamia nuts, spread mixture evenly over pan.
- Bake for 30 minutes (no lid). Blondies will seem quite soft, but will firm on cooling.
- Remove from oven and let Blondie set for 20 minutes in Sauté Pan. Run spatula around edge, invert onto a splatter guard and allow to cool for a further 5 minutes on cooling racks
- Cut into pieces and serve, lightly dust with icing sugar and serve warm with vanilla ice-cream and raspberries if desired.
Notes
To serve immediately – Use Egg Flip to cut wedges of Blondie, which will be soft in the centre. Add raspberries into the mix for a different, fresh flavour.