Darrell Lea’s First-Ever White Chocolate Block Makes the Perfect Blondie


Darrell Lea

Our beloved Darrell Lea has released yet another iconic treat: their very first white chocolate block and it’s everything.

Combining their iconic White Raspberry Bullets with actual white chocolate, this new Darrell Lea addition is the gift that keeps on giving.

Now obviously the block is delightful on its own, but you can take it to the next level with Darrell Lea’s White Raspberry Bullet Block Blondies…. and seriously, why not? 

Darrell Lea has been making life’s moments better since 1927 and now they’re making blondies better too. Think dreamy white chocolate blondies with a yummy, crunchy, chewy raspberry twist.

Recipe below:

Darrell Lea White Raspberry Bullet Block Blondie


125g butter, chopped
1/2 cup caster sugar
1/4 cup milk
250g of Darrell Lea White Raspberry Bullet Block, chopped
2 eggs
3/4 cup plain flour
3/4 cup self-raising flour
1 cup frozen raspberries
icing sugar mixture, to serve


  1. Preheat the oven to 180°C/160°C fan-forced. Grease a 23cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
  2. Place butter, sugar, milk and half of Darrell Lea White Raspberry Bullet Block into a saucepan over low heat. Cook, stirring, until smooth.
  3. Transfer to a bowl. Set aside for 10 minutes.
  4. Whisk eggs and flour into the chocolate mixture until just combined. Fold in raspberries and the remainder of the Darrell Lea White Raspberry Bullet Block.
  5. Pour into the prepared pan. x
  6. Bake for 45to 50 minutes or until a skewer inserted into the centre has moist crumbs clinging (cover with foil if over-browning).
  7. Cut into squares. Dust with icing sugar. Serve with shavings of Darrell Lea White Raspberry Bullet Block.

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Craving Something Sweet? Whip Up These Nutella Thumbrint Cookies In No Time

From baking queen, Katherine Sabbath.

nutella cookies recipe

We’ve all been there. Staring at an open pantry, on the hunt for something sweet, only to find an empty packet of chocolate biscuits someone polished off without your knowledge. It’s less than ideal, so we’ve decided to share a recipe you can whip up in 20 minutes for the next time that sweet tooth pops up.

Primary school teacher turned baking queen, Katherine Sabbath has authored three bestselling cookbooks and appeared as a guest judge on MasterChef Australia. She is known for her cutting-edge cake designs and creative flair in the kitchen, and we were lucky enough to sneak a super simple, tasty recipe for her Nutella Thumbprint Cookies.

“I’m excited to be partnering with Nutella and Kenwood to create a range of simple and tasty winter warmer recipes showcasing the delicious versatility of Australia’s favourite chocolate hazelnut spread. These recipes have been prepared using my go-to appliance, the Kenwood Chef Baker Mixer, which makes baking a breeze thanks to its quality, durability, and performance,” said Sabbath.

In celebration of this this partnership, Nutella is offering shoppers a chance to win 1 of 500 limited-edition Kenwood Titanium Chef Baker XL White Mixer with a Nutella branded PopTop valued at $999. All you have to do is purchase a specially marked jar of Nutella from May 8 to July 3, and follow the prompts on the jar for a chance to win.

Now that you’ve secured your mixer, it’s time to start baking.

Nutella Thumbprint Cookies

– 200g unsalted butter (at room temperature)
– 1/2 cup superfine caster sugar
– 1 teaspoon vanilla bean paste
– 1 egg, chilled
– 350g plain all purpose flour
– 1/2 teaspoon salt
– 200g Nutella
– 80g roasted hazelnuts, crushed

1. Preheat the oven to 160oC fan-forced. Line two baking trays with baking paper.
2. Using a hand-held mixer or a stand mixer, beat the butter and sugar for five minutes or until light and fluffy.
3. Add the vanilla and egg, beat until well combined. Add the flour and salt, beat until just combined.
4. Roll the dough into tablespoon-sized mounds and place onto the trays about 2cm apart. Use your thump or end of the spoon to make a dent in the centre of each cookie.
5. Bake the cookies for 20 minutes, or until just golden. Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top.

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