Pistachio and Raspberry Blonde

100 g Melted Unsalted Butter

125v g White Chocolate melted we use Callebaut

40 g Caster Sugar

40 g Soft Brown Brown Sugar

2 Large Eggs

1 tsp Milk Powder

110 g Plain Flour

1/2 tsp Baking Powder

1 tsp Vanilla Extract

1/4 tsp Salt

70 g White chocolate Chips

80 g Crushed Pistachios

Raspberry Jam

120g Frozen Raspberries

60 g Sugar

2 tbs Water

1/4 tsp salt

To make the Jam.

Place all the ingredients in a saucepan, bring to a boil and crush with a potato masher, turn the heat to a simmer and keep going for about 10 minutes or until when you pop the sauce on a plate to cool it has a slight set. Push through a metal sieve to remove seeds and set aside to cool slightly.

For the Blondie.

Pre heat the oven to 160 C Fan, line a baking tray, base and sides, I have used a 7inch by 10inch tray.

Melt the chocolate and butter together taking care not to overheat, mix in the sugar and allow to cool a little before adding the eggs. Whisk in the eggs, vanilla, salt and milk powder.

Add in most of the chopped pistachios and white chocolate chips, holding a few of each back to decorate the top, fold them through and then add in the flour and baking powder, fold gently and stop when you can’t see any dry mix.

Transfer to the prepared baking tray spreading out evenly.

Spoon on the Raspberry jam in little dollops evenly and then run a knife through to marble it slightly.

Add the rest of the pistachios and white chocolate to the top and bake in the centre of the oven for 28 to 35 minutes.

Allow to cool completely in the baking tray and chill in the fridge before removing and cutting.