Strawberry & Macadamia Blondies

These are a great alternative to the traditional chocolate brownie. Bursting with strawberries, chocolate and nuts, these simple cake squares are ideal with a coffee or as a dessert served with vanilla ice cream. They will keep for a day or two in an airtight tin – if they last that long! Viva strawberries are available from January to April, making them ideal for recipes prior to the British strawberry season

Ready in:
 30 to 60 mins

Cost Cutting Eco Friendly

  • 125g unsalted butter
  • 200g white chocolate, chopped
  • 100g light muscovado sugar
  • 2 free-range eggs
  • 130g plain flour
  • pinch of salt
  • 120g Viva strawberries, chopped
  • 100g macadamia nuts, roughly chopped
  • 1

    Heat the oven to 180C/350F/Gas 4. Line a baking tin (approx 22cm square) with greaseproof paper. In a pan, melt the butter and cook on a low heat for five minutes until the white solids start to turn golden. Pour into a cold bowl then add half of the chocolate and stir until melted.

  • 2

    In a separate bowl whisk together the eggs and sugar until they are thick and golden. Tip in the flour, a pinch of salt and the chocolatey butter and fold in with a spatula until smooth.

  • 3

    Tip in the strawberries, nuts and remaining chocolate and stir briefly. Pour the mixture into the tin and bake for 30 minutes. The blondies are done when they have a light golden crust but are still a little squidgy inside. Allow to cool in the tin then cut into squares.

Strawberry & Macadamia Blondies was taken from COOK VEGETARIAN

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