Chocolate Chip, Cardamom & Raspberry Blondies

15 minutes prep, 25-30 minutes cook

Serves 12

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.