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