Raspberry coconut blondies

Inspired by traditional South African hertzoggies, these raspberry hertzoggie blondies bring a delightful crunch to the classic blondie.
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Cook Time 28 minutes
Servings 12 blondies

Ingredients
  

Blondies

  • 1 box NOMU MiniMakes Vanilla Blondie Batter Mix *See notes
  • 60 g unsalted butter room temp
  • 1 large egg
  • ¼ cup raspberries
  • 2 tbsp strawberry jam or jam of choice

Hertzoggie topping

  • 2 egg whites
  • 160 g white sugar
  • 135 g desiccated coconut

Instructions
 

  • Preheat oven to 160˚C and line a baking tray with baking paper.
  • Whisk together the butter and sugar (sachet 1). Mix in the egg and raspberries, then fold in the blondie mix (sachet 2) to form a batter.
  • Spread the batter evenly in the prepared tin and bake for 18 minutes. In the meantime, get the coconut meringue hertzoggie topping ready.
  • Beat the egg whites until stiff, then fold the sugar and coconut into the egg white.
  • Remove the blondie from the oven and spread a layer of jam over the top, then spoon the coconut meringue over the jam.
  • Bake the blondie for a further 7-10 minutes until the meringue topping is golden. Remove from the oven and allow to cool before slicing.

Notes

  • Any 300g of premix can be used