Raspberry Blondies

8gr butter, chopped

300gr white chocolate, roughly chopped

3 eggs

1/2 cup caster sugar

1 1/3 cup Self Raising flour

2/3 cup almond meal (ground almonds)

2/3 cup frozen raspberries

1. Pre-heat oven to 180C/160C fan forced. Lightly grease and line a 26x16cm slice pan with bakingpaper, extending it at long sides
2. Stir butter and chocolate in a heatproof bowl over a saucepan of simmering water (do not let water touch base of bowl) for 3-4 min or until smooth. Cool
3. Wisk eggs with sugar in a mixing bowl until pale and creamy. Stir in chocolate. Fold in flour and almond meal. Spoon mixture into pan; smooth the surface. Scatter berries over top
4. Bake for 25 min or until edges are brown and centre is just firm (layer will firm as it cools). Cool completly in pan. Cut into squares

(recipe from Recipes+ Sept 2008 magazine)