White Chocolate & Macadamia Blondies With Blackcurrant Sauce Recipe

By Angela Casley
This blondie recipe combines the sweetness of white chocolate with a tart blackcurrant sauce. Photo / Babiche Martens

Serve these sweet blondies warm with a hearty scoop of icecream.

This dessert is sensational. Blackcurrants are an underrepresented treat. You will find them at organic shops, usually frozen. If the sauce is not sweet enough, add a little extra sugar. I’ve served this blondie with a scoop of vanilla icecream and a drizzle of blackcurrant sauce.


Makes 12 pieces

115g butter, softened

1 cup brown sugar

2 tsp vanilla paste

1 egg

¾ cup Greek yoghurt

2 cups plain flour

1 tsp baking soda

2 cup white chocolate chunks

1 cup macadamia nuts, roughly chopped

Vanilla icecream, to serve

Mint leaves, to serve
Blackcurrant sauce

1 cup blackcurrants

½ tsp vanilla paste

½ cup sugar
  1. Preheat the oven to 170C. Line a 20cm x 30cm tin with baking paper.
  2. Beat the butter and sugar until light and creamy. Add the vanilla, egg and yoghurt.
  3. Fold through the flour, baking soda, chocolate and nuts. Spoon into the tin and roughly smooth the top. Bake for 25 minutes.
  4. Place the blackcurrants, vanilla and sugar in a small pot, slowly bringing to a simmer for 15 minutes until slightly syrupy. Allow to cool to room temperature.
  5. Remove the blondie from the oven and cool for 10 minutes before serving with a scoop of icecream and a drizzle of sauce. Garnish with mint leaves.

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