Full Recipe



You’ll have noticed that I don’t often make sweet things. I’m the first to admit that baking isn’t my forté. However on my day off this week I decided it was time I tried something easy. I was looking through a newspaper online and saw a recipe for ‘Blondies’ – white chocolate brownies. On Frances’s advice I changed some of the ingredients and following is the result. It’s dense and a little gooey in the middle – just how it should be. Frances had also suggested that I add frozen raspberries for a contrast to the sweetness but I forgot to buy them!!



250g butter

120g unsalted macadamia nuts, roughly chopped

340g plain flour

1½ tsp baking powder

¾ tsp fine seasalt

260g brown sugar

75g demerara sugar

3 eggs, beaten

1½ tsp vanilla extract

250g white chocolate, roughly chopped

Seasalt flakes (optional)


Melt the butter in a wide pot or pan over a medium/low heat. It’ll get a white foam on top and once this dies down, watch it very carefully. The solids on the bottom will turn from white to a golden brown and the butter will start to smell nutty. This will all take 3-5 minutes. Tip the butter into a bowl to cool it down.

Toast the nuts in the same pan. Also watch them carefully (my first lot burnt!!).

Heat the oven to 200°C. Grease a non-stick rectangular brownie tin.

Sift together the flour, baking powder and salt into a large bowl. Stir the sugars into the cooled butter then stir in the eggs and vanilla. Add the chocolate and nuts to the flour mixture along with the egg and sugar mix. Stir till just combined. Try not to over mix it. Sprinkle the top with a few seasalt flakes. (optional)

Spread in the tin and bake for 22-25 minutes until the top is set and golden. When it’s ready place the tray in a sink of shallow cold water to cool it quickly. Be careful not to get water on the blondie!

Cut it into pieces, sprinkle with a little icing sugar and enjoy.