01
Line a large Weber drip tray with greaseproof paper and grease lightly.
02
Melt 125g white chocolate and butter in a pan.
03
Remove from the heat and add the caster sugar and desiccated coconut. Stir well until the sugar has dissolved.
04
Add the eggs, one at a time allowing each to be fully incorporated into the mixture.
05
Add the vanilla extract, chopped macadamia nuts and remaining white chocolate.
06
Stir in the flour thoroughly, gently fold in the raspberries (if using) and pour into the prepared Weber drip tray.
07
With the barbecue set up for the roasting method, place the tray in the middle of the cooking grate and bake for approx. 45 minutes, keeping the lid closed as much as possible.
08
To check the blondies are ready, insert a knife and the blade should come out clean.
09
Serve warm or cold with ice cream and fresh raspberries
Ingredients
Instructions
the Ingredients
125 grams
white chocolate
1 teaspoon
vanilla extract
150 grams
butter
150 grams
macadamia nuts, roughly chopped
225 grams
caster sugar
225 grams
white chocolate, roughly chopped
50 grams
desiccated coconut
150 grams
raspberries, optional
125 grams
plain flour
3
eggs
Instructions
01
Line a large Weber drip tray with greaseproof paper and grease lightly.
02
Melt 125g white chocolate and butter in a pan.
03
Remove from the heat and add the caster sugar and desiccated coconut. Stir well until the sugar has dissolved.
04
Add the eggs, one at a time allowing each to be fully incorporated into the mixture.
05
Add the vanilla extract, chopped macadamia nuts and remaining white chocolate.
06
Stir in the flour thoroughly, gently fold in the raspberries (if using) and pour into the prepared Weber drip tray.
07
With the barbecue set up for the roasting method, place the tray in the middle of the cooking grate and bake for approx. 45 minutes, keeping the lid closed as much as possible.
08
To check the blondies are ready, insert a knife and the blade should come out clean.
09
Serve warm or cold with ice cream and fresh raspberries