Choc-Chunk Raspberry Blondies

Directions

1. 1
   Preheat oven to 180C/160C fan-forced.
2. 2
   Grease a 23cm (base) square cake pan.
3. 3
   Line base and sides with baking paper, allowing a 2cm overhang on all sides.
4. 4
   Place butter, sugar, milk and half the white chocolate in a saucepan over low heat.
5. 5
   Cook, stirring, for 10 to 12 minutes or until smooth.
6. 6
   Transfer to a bowl.
7. 7
   Set aside for 10 minutes.
8. 8
   Whisk eggs and flours into chocolate mixture until just combined.
9. 9
   Fold in raspberries and remaining chocolate.
10. 10
    Pour into prepared pan.
11. 11
    Bake for 45 to 50 minutes or until a skewer inserted into the centre has moist crumbs clinging (cover with foil if over-browning).
12. 12
    Make sauce: Place chocolate and cream in a heatproof, microwave-safe bowl.
13. 13
    Microwave on high (100%), stirring halfway, for 1 minute or until smooth.
14. 14
    Cut into squares.
15. 15
    Dust with icing sugar.
16. 16
    Serve with sauce.