These macadamia and raspberry goldies are just like brownies, except they’re not brown. The soft and squidgy bars have a nutty and zingy flavour and they make a great pre-workout snack that will give you lots of energy to really smash it in the gym.
Ingredients (serves 9)
125g lightly-salted butter
200g white chocolate, chopped
4tbsp Meridian macadamia nut butter
2 eggs
100g coconut sugar
130g plain flour
120g raspberries
Method
Heat the oven to 170°C and line a 20cm x 20cm brownie tin with greaseproof paper. In a pan, melt the butter and cook on a low heat for five minutes until the white solids start to turn golden. Pour into a cold bowl then add half of the chocolate and three tablespoons of the nut butter and stir till melted.
In a separate bowl, whisk together the eggs and coconut sugar until they are thick and foamy. Sieve in the flour and add the chocolatey butter and fold in with a spatula until smooth.
Add the remaining chocolate and the raspberries and stir briefly. Pour the mixture into the tin then drizzle the remaining Macadamia Nut Butter over the top and briefly swirl with a skewer or tip of a knife. Bake for 20-25 minutes. The goldies are done when they have a light golden crust but are still a little squidgy inside. Allow to cool in the tin before cutting into squares.
Recipe courtesy of meridianfoods.co.uk
