Mocha and Nut Blondies

Ingredients

• 50g shelled Brazil nuts, coarsely chopped, tossed in a little Plain flour shaking off any residue
• 75g unsalted butter
• 200g soft brown sugar
• 100g plain flour, sifted
• 1 tsp baking powder
• 2 large eggs, beaten
• 1 tsp vanilla extract
• 2 tsp Douwe Egberts Inspirations Brazilian Samba coffee , dissolved in 1 tbsp hot water
• 1 tbsp coffee liqueur (optional)
• 75g white chocolate drops , tossed in a little plain flour, shaking off any residue
• For the icing:
• 100g icing sugar
• 1 tbsp Douwe Egberts Brazilian Samba coffee dissolved in 2 tbsp hot water
• For decoration:
• A little icing sugar sifted

Method

1. Preheat the oven to 190C/gas 5. Base line with parchment paper and grease a 18 x25x 3cm cake tin
2. Melt the butter and sugar together in a pan over a gently heat until the sugar just starts to dissolve. Remove from the heat and allow to get cool.
3. Sift the plain flour, baking powder together in a mixing bowl. In a separate bowl mix together the eggs, vanilla, coffee and liqueur if using. Stir in the butter and sugar mixture. Add the butter and eggs to the flour and stir until evenly mixed together. Stir in the nuts and chocolate drops folding into the mixture evenly.
4. Spoon the mixture into the prepared tin and bake for 20-25 minutes or until well risen. Leave to cool in the tin. When cold place onto a chopping board. Remove and discard the parchment paper. Mix the icing sugar and coffee together adding a little extra drop of water to make a thick pipable consistency.
5. Put the icing into a piping bag fitted with a small writing nozzle and drizzle over the cake. Cut the cake in 12 even pieces.