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    Chocolate chip, cardamom & raspberry blondies

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    Chocolate chip, cardamom & raspberry blondies

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40 to 45 minutes

    Makes: 12


    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
    Eggs, beaten
    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. 

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