Menu
GSABO, recipe, hubs 2

Rooibos, Honey and Cashew Blondies / Gooey Dark Chocolate, Cardamom and Walnut Brownies

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Bianca's

  • 100ml Rooibos leaves
  • 60ml Honey
  • 300ml Cashews
  • 560ml All Purpose Flour
  • 7,5ml Baking Powder
  • 2,5ml Salt
  • 255g Unsalted Butter
  • 375ml Light Brown Sugar
  • 180ml White Sugar
  • 3ea. Large Eggs
  • 30ml Vanilla Essence
  • 200ml Desiccated Coconut
  • 30ml Icing Sugar

Brownies:

  • 280g Unsalted Butter
  • 750g White Sugar
  • 15ml Vanilla
  • 5ea. Large eggs
  • 5ml Salt
  • 560ml Flour
  • 5ml Coffee Granules
  • 470g Dark Chocolate
  • 7ml Cardamom Powder
  • 300ml Walnuts
  • 30ml Cocoa

Preparation method

Blondies:

  • Line a large Baking pan with baking paper
  • Preheat oven to 180C
  • Melt butter in microwave and set aside to cool
  • Chop cashew nuts in food processor
  • Whisk flour, baking powder, Rooibos, salt, nuts and coconut
  • In medium bowl add honey to butter and whisk together
  • Add brown- and white sugar to butter mixture and whisk well
  • Add vanilla and eggs and mix until fully combined
  • With spatula lightly fold in flour mixture into wet mixture
  • Turn batter into baking sheet and smooth out
  • Bake on middle rack for 25-30 mins until top is golden brown
  • Lift out from tin and let it cool
  • Cut into squares
  • Dust with Icing Sugar

Brownies:

  • Line a large baking pan with baking paper
  • Preheat oven to 180C
  • Melt butter & chocolate in Microwave at 45 second increments
  • Beat sugar, eggs, vanilla
  • It should be creamy after 2 minutes
  • Add butter mixture and mix until fully combined
  • Add flour, cardamom, coffee, salt and nuts, mix slowly
  • Turn Batter into baking sheet and smooth out
  • Bake on middle rack for 35-40 minutes
  • There should be slight crumbs when doing toothpick test
  • Lift out from tin and let it cool
  • Cut into squares
  • Dust with Cocoa Powder