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White Chocolate, Raspberry & Pecan Blondie (Dessert)

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Ingredients.

125 grs butter

200 grs white chocolate

165 grs caster sugar

110 grs plain flour

75 grs self-raising flour

150 grs raspberries

75 grs pecans (or walnuts)

100grs white chocolate chips

2 eggs.


Method

Carefully melt together the butter & white chocolate in a bowl over a pan of simmering water, then allow to cool slightly. Mix in the caster sugar, plain flour and the self-raising flour.

Lightly beat the 2 eggs, add to the mixture & blend until smooth. Stir in the raspberries, nuts and chocolate chips.

Line a brownie tin (about 23 cm square) with greaseproof paper, then spread your mixture into it.

Bake in the oven at 150C/300F/Gas Mark 2 for about 40 mins.

This is far too good to share so keep it to yourself. Mmmm.


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