Makes 16 blondies
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
- 150g flour
- ½ tsp baking powder
- ¼ tsp Robertsons® bicarbonate of soda
- ½ tsp salt
- 100g toasted hazelnuts, roughly chopped
- 2 XL free-range eggs
- 170g butter, melted and cooled
- 2 tsp vanilla extract
- 200g light brown sugar
- 60ml Goldcrest Honey
- 100g dark chocolate, roughly chopped
22cm x 22cm baking tin
Method:
- Line the baking tin with baking paper and allow the edges to overhang so you can easily lift the blondies out once baked. Grease lightly.
- Preheat oven to 180˚C and place rack in the centre of the oven.
- In a medium sized mixing bowl combine the flour, baking powder, Robertsons® bicarbonate of soda and salt. Whisk to mix well.
- Add the hazelnuts and toss to coat in the flour mixture.
- Set aside.
- In another mixing bowl combine the eggs, butter and vanilla. Whisk to mix well.
- Add the sugar and Goldcrest Honey. Mix until smooth.
- Combine the wet and dry ingredients and fold together.
- Finish with the dark chocolate and mix in gently.
- Scrape mixture into the prepared baking tin and bake for ± 20 minutes.
- You want the centre to still retain a slight jiggle.
- Allow the blondies to cool in the tin then transfer to a wire rack to cool completely.
- Cut into 16 squares and enjoy!