Ingredients
Desmond:
- 125g Butter
- 250g White chocolate chopped
- 4ea. Eggs (L)
- 25ml Salt
- 350g Caster sugar
- 10ml Vanilla
- 80g Crystallised ginger cubes
- 50g Ginger preserve chopped
- 5ml Ground ginger
- 300g Flour
- 250g Macadamia nuts
- 125g Cranberries , dried
Preparation method
Blondie:
- Preheat the oven to 170°C
- Melt butter and chocolate together
- Beat eggs with salt until pale
- Add sugar and vanilla
- Beat until thick and creamy
- Add the slightly cooled chocolate
- Fold in the flour, nuts and preserved ginger
- Mix gently
- Prepare a 24cm square tin and line with parchment paper
- Pour the batter into the tin
- Sprinkle Crystallised ginger on top
- Bake for 30-35 min until set on top and gooey in the middle