Choc Chip & Raisin Blondie Brownies by Madeline Shaw

Method

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 Nielsen Massey Vanilla Extract
   • 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.