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Chocolate chip, cardamom & raspberry blondies
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150g butter, melted, plus extra for greasing
200g plain flour
1 tsp baking powder
A pinch of salt
6 cardamom pods, seeds removed and lightly crushed
150g light brown muscovado sugar
50g dark brown muscovado sugar
2 Waitrose British Blacktail Medium Free Range
1 tsp vanilla extract
100g Cooks’ Homebaking Dark Chocolate Chunks
75g pistachio nuts, roughly chopped
100g fresh raspberries
1. Preheat the oven to 200°C, gas mark 6. Butter and base line a 20cm square baking tin.
2. Sift the flour, baking powder and salt into a large mixing bowl, then stir in the cardamom seeds and sugars. Add the eggs, vanilla and melted butter, and mix lightly, then fold in the chocolate chunks and two-thirds of the pistachios to give a soft consistency (being careful not to overmix).
3. Spoon into the tin, level the surface and scatter over the raspberries and remaining pistachios.
4. Bake for 25-30 minutes until just cooked through but still a little sticky on top. Cool in the tin, then cut into 12 squares and serve with thick yogurt or in slices with coffee.
This recipe was first published in June 2018.