Madeleine Shaw shares her not-so-naughty recipe for choc chip and raisin blondie brownies; perfect for spring parties and gatherings
Words Miriam Carey
Whether it’s a tasty teatime treat you’re after or you’re looking to impress guests this spring, these blondie brownies from Madeleine Shaw are definitely ones to keep in your culinary arsenal. Decadent and indulgent, the recipe uses rice flour making it perfect for all eaters. We make ours with Clarence Court Braddock White duck eggs and Burford Brown hen eggs for added richness, nutrition and deliciousness.
Choc Chip and Raisin Blondie Brownies from Madeleine Shaw
Makes 16 bars
2 Clarence Court Burford Brown eggs
1 tsp vanilla extract
1 tsp ground cinnamon
175g cashew nut butter or almond butter
120g coconut sugar
1 tsp gluten-free bicarbonate of soda
Pinch of salt
50g good-quality dark chocolate
Preheat the oven to 170°C/325°F/gas mark 3.
Mix together the eggs, vanilla, cinnamon, nut butter, coconut sugar, bicarb 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.
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.