Choc Chip & Raisin Blondie Brownies by Madeline Shaw

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  • Dietary Needs

    • Dairy free
    • Gluten free
    • Vegetarian

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"I love recipes with minimal steps and I know you will love this one. There are no difficult baking techniques, no whisking, no sifting - you just chuck the ingredients together and bake" Madeline Shaw - A Year of Beautiful Eating


  1. Preheat the oven to 170°C/325°F/Gas Mark 3.

  2. Mix together the eggs, vanilla, cinnamon, nut butter, coconut sugar, bicarbonate of soda and salt in a large bowl until smooth. Break the chocolate into small pieces. Add these chocolate chips and the raisins to the mixture and stir so they're distributed throughout. 

    • 2 Eggs
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
    • 1 tsp  Cinnamon (Ground)
    • 175g Cashew Nut Butter (or Almond Butter)
    • 120g Coconut Sugar
    • 1 tsp Gluten Free Bicarbonate of Soda
    • A Pinch of Salt
    • 50g Dark Chocolate (Good Quality)
    • 30g Raisins
  3. Line a 20cm square baking tin with baking paper and pour the mixture into the tin. Bake in the oven for 25 minutes, then leave to cool on a wire rack. Using the paper, remove the brownie slab from the tin. Cut into 16 pieces and enjoy.

  4. The brownies will keep for 3 days in an airtight container.

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