Raspberry ripple blondies

Bakes for only 8 minutes in a pie maker!

TIP: Blondies will keep for up to four days in an airtight container or can be frozen in a snap-lock bag for up to two months. Warm frozen blondies in the microwave to serve.

Makes: 12

Prep & Cook: 40 mins


  • 1 cup frozen raspberries
  • 125g unsalted butter, chopped
  • 1 cup White Choc Melts (170g)
  • 2⁄3 cup caster sugar
  • 3 eggs
  • ½ cup plain flour
  • ½ cup self-raising flour
  • ½ cup almond meal
  • 2 tblsps milk
  • Icing sugar mixture, to decorate


1. Place raspberries in a small bowl. Set aside to thaw slightly.

2. Meanwhile, melt butter in a small saucepan over a low heat.

3. Place White Choc Melts in a large bowl. Pour over hot butter. Stir until smooth. Whisk in sugar, then whisk in eggs, one at a time. Stir in sifted flours and almond meal until combined. Stir in milk.

4. Preheat a 6-hole (¹⁄³ cup capacity) pie maker. Lightly spray holes with olive oil.

5. Spoon ¼ cup of mixture into each prepared hole. Coarsely crush raspberries with a fork. Spoon 2 tsps over mixture in each pie hole and lightly swirl through with a skewer.

6. Close lid. Cook for 8 to 10 minutes, or until edges are golden brown. Turn off pie maker. Stand blondies in pie maker for 2 minutes before transferring to a wire rack to cool. Repeat with remaining mixture.

7. Dust with sifted icing sugar. Serve warm or at room temperature.

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