I’ve never baked them before. Until I’d seen a raspberry and white chocolate version online; I was tempted to use my last store cupboard cranberries for something different.
The recipe has taken a few attempts to perfect however- I added cardamom into the equation. My fiancé has always been a big fan of making and eating curries, and due to my sensitive IBS I have never been able to try cardamom in a dish. An English cook, Hugh Fearnley-Whittingstall (who’s River Cottage programmes I adore) made a fragrant yummy cardamom cake, which conclusively triggered the train of thought to try it delicately in something sweeter.
These Blondies were the perfect solution, the cranberries are sharp and chewy and the chocolate is intense and rich in that chewy cookie cardamom base. In my heart of hearts though, I could not resist dribbling on more chocolate to mimic a brownie, but alas my conversion is to these is well underway.
Enjoy with a cup of strong coffee.