Raspberry Blondies With Cocoa Nibs Recipe

Sweet white chocolate and sharp raspberries are the perfect backdrop to the bitter cocoa nibs in this blondie recipe.


Ingredients Serves: 16

  • 165g unsalted butter, plus extra for greasing
  • 250g light muscovado sugar
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 225g plain flour
  • 1/4 tsp fine salt
  • 2 tsp baking powder
  • 150g white chocolate, roughly chopped
  • 4 tbsp Sous Chef cocoa nibs
  • 100g raspberries

Method

  1. Grease and line a 20cm square tin. Preheat the oven to 180°C/160°C fan.
  2. In a small saucepan, melt the butter and sugar over a medium heat. Then increase the heat and cook for 2 minutes until slightly caramelised. Transfer to a large mixing bowl to cool.
  3. Once cool, stir through the eggs and vanilla extract, followed by the flour, salt and baking powder. Then fold through the chocolate and half of the cocoa nibs.
  4. Tip the mixture into the tin and scatter over the raspberries and remaining cocoa nibs.
  5. Bake for 35-40 minutes and leave to cool in the tin before slicing into 16 squares.
© Speciality Cooking Supplies Limited 2020


You can also try scattering these brownies with freeze-dried raspberries instead.



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