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Image for Recipe - Chocolate Chip, Cardamom & Raspberry Blondies

Chocolate Chip, Cardamom & Raspberry Blondies

Image for Recipe - Chocolate Chip, Cardamom & Raspberry Blondies
  • Time preparation 15 minutes
  • cook time 25-30 minutes
  • Serve Serves 12

  • 150g butter, melted, plus extra for greasing
  • 200g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 6 cardamom pods, seeds removed and lightly crushed
  • 150g light brown muscovado sugar
  • 50g dark brown muscovado sugar
  • 2 medium free-range eggs, beaten
  • 1 tsp vanilla extract
  • 100g dark chocolate chunks
  • 75g pistachio nuts, roughly chopped
  • 100g fresh raspberries

Preheat the oven to 200°C/180 °C/Gas 6. Butter and base line a 20cm square baking tin.

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).

Spoon into the tin, level the surface and scatter over the raspberries and remaining pistachios.

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.

Ingredients

  • 150g butter, melted, plus extra for greasing
  • 200g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 6 cardamom pods, seeds removed and lightly crushed
  • 150g light brown muscovado sugar
  • 50g dark brown muscovado sugar
  • 2 medium free-range eggs, beaten
  • 1 tsp vanilla extract
  • 100g dark chocolate chunks
  • 75g pistachio nuts, roughly chopped
  • 100g fresh raspberries

Method

Preheat the oven to 200°C/180 °C/Gas 6. Butter and base line a 20cm square baking tin.

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).

Spoon into the tin, level the surface and scatter over the raspberries and remaining pistachios.

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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