Choc-chunk Raspberry Blondies

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 125 g butter, chopped
• 1/2 cup caster sugar
• 1/4 cup milk
• 250 g chocolate, chopped
• 2 eggs
• 3/4 cup plain flour
• 3/4 cup self-raising flour
• 1 cup frozen raspberries
• powdered sugar icing, to serve
• 180 g chocolate, chopped
• 1/2 cup pure cream

Recipe

• 1 preheat oven to 180°c/160°c fan-forced. grease a 23cm (base) square cake pan. line base and sides with baking paper, allowing a 2cm overhang on all sides.
• 2 place butter, sugar, milk and half the chocolate in a saucepan over low heat. cook, stirring, for 10 to 12 minutes or until smooth. transfer to a bowl. set aside for 10 minutes.
• 3 whisk eggs and flours into chocolate mixture until just combined. fold in raspberries and remaining chocolate. pour into prepared pan. bake for 45 to 50 minutes or until a skewer inserted into the centre has moist crumbs clinging (cover with foil if over-browning).
• 4 make sauce: place chocolate and cream in a heatproof, microwave-safe bowl. microwave on high (100%), stirring halfway, for 1 minute or until smooth.
• 5 cut into squares. dust with icing sugar. serve with sauce.