Raspberry Meringue Blondies

• 1/2 cup butter, chopped
• 6.5 oz white chocolate, chopped
• 2 tbsp milk
• 1/3 cup all-purpose flour, sifted
• 1/2 cup ground almonds
• 3/4 cup granulated sugar
• 2 None eggs, beaten + 1 egg white
• 1 tsp vanilla extract
• 3 oz frozen raspberries
• None None powdered sugar, to dust

1. Preheat oven to 350u0b0F. Lightly grease and line base and sides of an 8 inch square cake pan.
2. Combine butter, 3.5 oz chocolate and milk in a saucepan over medium heat. Stir until smooth.
3. Combine flour, almonds and 1/2 cup sugar. Add butter-chocolate mixture, whole eggs and vanilla. Mix until combined. Fold in raspberries and remaining chocolate. Transfer to prepared pan, smooth surface and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool completely in pan then cut into 1 inch squares. Arrange on a baking tray.
4. Meanwhile, to make the meringue, whip egg white to soft peaks. Gradually add remaining sugar, beating until sugar dissolves and mixture is thick and glossy. Transfer to a piping bag fitted with a 1/3 inch tip. Pipe a dollop of meringue onto each blondie. Broil for 30-60 seconds, until lightly golden. Dust with powdered sugar to serve.

butter, white chocolate, milk, flour, ground almonds, sugar, eggs, vanilla, frozen raspberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/25342 (may not work)