If you're reading this, it's time for a snack. It's never too late for a snack, particularly if it's a delicate scone from Big Sur Bakery & Restaurant in California or a sliver of something sweet from A Piece of Cake in Tokyo. Really, who could resist?
There are times, however, when there may not be something sweet for that 4:00 o'clock slump close at hand. There are also times when you're feeling motivated, invincible, ready to tackle any kitchen task. You're basically Christina Tosi. And these are the times that are the most glorious. They're the times when a little bit of effort and a few ingredients you might even have tucked away in the cupboards will come together to produce something far more than the sum of its parts.
And the time is here for you to get your a** into the kitchen and make a batch of blondies. They are fudgy with a deep toffee flavour. Though they're rich and substantial, they're a bit lightened up, so you won't struggle to keep your eyes open for the rest of the afternoon. With a few pantry staples and some excellent chocolate - bonus points if you have some from Honest Chocolate Cafe in Cape Town - you can create something sublime.
Makes 12 bars
1/2 cup almond butter
1/2 cup cashew butter
2 large eggs, at room temperature
1/2 cup coconut sugar
1/4 cup shredded coconut, plus more for sprinkling, if desired
1/2 teaspoon baking powder
1/4 teaspoon Himalayan pink salt
Beans scraped from one vanilla pod
1/3 cup roughly chopped chocolate
Fleur de sel, for sprinkling
Preheat oven to 175. Line a loaf pan with parchment paper. In the bowl of a stand mixer, beat together almond butter, cashew butter, eggs and coconut sugar until smooth and cohesive. Add shredded coconut, baking powder, salt and vanilla beans. Beat to combine until dough forms a ball. Spread into prepared baking tin. Scatter chocolate and extra shredded coconut over the top. Sprinkle with fleur de sel. Bake for 20 minutes, until risen and a knife inserted in the centre comes out clean.