Preheat the oven to 175C/155C Fan and line a 8x8in baking tin with baking paper on all sides. In a medium bowl whisk the flour, baking powder, bicarb and salt together, then set aside.
In a large bowl whisk together the melted butter, brown sugar and caster sugar. Once combined, add the egg and vanilla extract whisking vigorously. Slowly add the flour mixture into the wet ingredients, stirring with a silicone spatula or wooden spoon, being careful not to overmix. Then fold in the chocolate chunks, macadamia nuts and 3/4 of the freeze dried raspberries. The batter will be thick.
Pour the batter into the prepared baking tin and bake for 25 minutes or until lightly golden brown on top. Allow the blondies to cool completely in the tin on a wire rack.
For the topping, melt the white chocolate over a bain-marie or in the microwave stirring at 30second intervals. Drizzle over the cooled blondies and scatter the remaining macadamia nuts and freeze dried raspberries over the chocolate.
Once the chocolate has set, cut into squares and serve.
Will last for up to one week in an airtight container.
Keyword blondie, macadamia nut, Raspberry,, white chocolate