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Fall

Gooey cardamom, dark chocolate and cranberry blondies

by:
February  9, 2012
4
7 Ratings
  • Makes 10
Author Notes

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.
—Krechiewow

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Ingredients
  • 70g Unsalted melted butter
  • 120g Dark brown sugar
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • 7 pods Cardamom (ground in a pestle and mortar)
  • 75g Sorghum Flour (or regular plain)
  • 75g Buckwheat Flour
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoon Baking Powder
  • Handful Chopped Dried cranberries
  • 70g Chopped good quality dark chocolate
  • 1/2 teaspoon Salt
Directions
  1. Preheat oven to 170 degrees Celsius
  2. Grease a deep baking tray (square) with butter or flavourless oil.
  3. Melt the butter and wait till it is cool.
  4. Add in the sugar, vanilla extract and mix until creamy and smooth.
  5. Crack in the eggs one by one and fold them in slowly.
  6. Put the flours, cardamom, baking powder, xanthan gum, baking powder salt into a separate bowl and mix thoroughly.
  7. Gradually add the dry mixture bit by bit into the wet mixture- do not over mix- keep it gentle!
  8. Stir in the cranberries and chocolate pieces.
  9. Cook for 25 minutes
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4 Reviews

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Krechiewow February 10, 2012
So glad you like the recipe! Do experiment with the amount of cardamom- the original recipe included 11 cardamom pods and i loved it but some people aren't so keen on such a strong taste, so i popped it down to 7 which i found gave a nice subtle blend with the chocolate and cranberries :) Do let me know how you get on! x
Krechiewow February 10, 2012
So glad you like the recipe! Do experiment with the amount of cardamom- the original recipe included 11 cardamom pods and i loved it but some people aren't so keen on such a strong taste, so i popped it down to 7 which i found gave a nice subtle blend with the chocolate and cranberries :) Do let me know how you get on! x
susan G. February 9, 2012
Another must-make!
AntoniaJames February 9, 2012
Wonderful recipe, and absolutely delightful head note! I like how you offset all that sweetness with the tart cranberries. And the addition of cardamom is such a good idea. These are definitely on the must-try list. I suspect my two sons at college will be the happy beneficiaries of my efforts, as these seem perfect to include in the next "care-package" destined their way. ;o)