Macadamia & Blueberry Slice


It’s November at last! We’re rapidly approaching summertime – long, hot days… the beach… swimming… sunshine…

Oh, don’t get me wrong. I’m not excited for summer or anything. I’m most definitely an Autumn and Winter kind of gal. I like the weather bitter and cold, just like my heart. Insert evil laugh here.

We actually did have a few days of lovely, rainy, cold weather over the past few weeks, during which I was super stoked because it meant I got to wear coats and stockings and sip hot tea all I wanted.

The day I baked this Macadamia and Blueberry Slice was not one of those cold days I cherish so much. But the next day and the day after was. Perhaps my baking triggered a change in the weather! Or the more likely scenario is that it did not, and that Mother Nature is just having huge moodswings.

So, let’s talk about this Macadamia and Blueberry Slice! It’s made with sweet, creamy white chocolate, the macadamias give it a crunch and go oh so well with the aforementioned white chocolate, and the dried blueberries add a nice tangy contrast. They’re quite rich and sweet, making a nice dessert, especially when served chilled as they’re rather moist and almost like fudge. Enjoy, my dear readers! 


Macadamia & Blueberry Slice

150g unsalted butter, chopped
150g white chocolate, chopped
2 eggs
1 cup granulated sugar
1 tablespoon vanilla essence
¾ cup plain flour
¾ cup self-raising flour
a pinch of salt
½ a teaspoon cinnamon
110g macadamia nuts, chopped in half
75g dried blueberries

Preheat the oven to 150 degrees Celsius. Grease and line a slice/brownie pan.

Melt the butter and white chocolate in a saucepan over low heat. Leave to cool for five minutes before stirring in the sugar and vanilla essence.

Stir in eggs, one at a time, beating well after each addition. Sift in the flours, salt and cinnamon, and stir in the dried blueberries and macadamia nuts.

Pour into the prepared slice pan and bake for about 30-40 minutes or until a skewer inserted in the middle comes out clean. Allow to cool in the pan before slicing and serving.


White Chocolate & Mixed Berry Brownies

Hi, everyone! So, I’ve been majorly neglecting this blog lately. I literally haven’t posted anything for the past 14 weeks or so, as I’ve been so busy with college. But although I haven’t been blogging, doesn’t mean I haven’t been baking! I did find a few opportunities to get back in the kitchen, take out my mixing bowls and fire up the oven. And now that it’s the holidays, you can hopefully expect a whole lot more!

The recipe I’m posting today is one that I made for my brother’s birthday way back in March. We were having some guests over for dinner and this called for dessert as well, and since I look for any opportunity to bake, I gladly appointed myself as the dessert chef for that particular event.

The white chocolate in these brownies is sweet and creamy, and contrasts nicely with the tanginess of the berries. I just used a packet of frozen berries, but you could probably use fresh if you wanted too. They taste amazing when served slightly warm with some vanilla ice cream, but are also great the next day after they’ve been refridgerated too.

White Chocolate & Mixed Berry Brownies
(adapted from recipes+ magazine)

125g butter, chopped
200g white cooking chocolate
100g white chocolate chips
2 eggs, lightly beaten
3/4 cup plain flour
1/2 cup self raising flour
3/4 firmly packed brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1 cup (approx.) mixed berries
1/4 cup chopped macadamias (optional)

Preheat the oven to 170 degrees Celsius. Grease and line a slice/brownie tin.
In a small saucepan, combine the butter and the white cooking chocolate and cook over low heat, stirring constantly until melted. Remove from the heat and transfer to a large mixing bowl, leaving to cool for a few minutes. Stir in the sugar and egg until well combined, then sift the flour, salt and cinnamon over it. Stir until combined. Gently fold in the choc chips, mixed berries, and macadamias if using.

Pour the batter into the prepared pan and back for about 45 minutes. Cool in the pan before removing and slicing.