Madeleine Shaw Blondie Brownies

Madeleine Shaw has been busy in the kitchen to bring you this delicious recipe for Blondie Brownies with Ombar Chocolate. They’re super gooey and indulgent but nourishing cashew butter and ‘chia eggs’ make them totally guilt-free. And most importantly they can be whipped up in no time, so there’s little waiting around to tuck in!

Makes 16 pieces


2 tbsp Chia Seeds

6 tbsp Water

1 tsp of Vanilla Extract

1 tsp of Cinnamon

175g of Cashew Butter

120g Coconut Sugar

1 tsp Baking Soda

105g of Ombar 72% Raw Chocolate

Pinch of salt



  1. You need to preheat the oven to 160°C, and whilst that heats up we can make the chia eggs. We do this by combining 1 tbsp chia seeds with 3 tbsp water and leaving to set for 15 minutes. Do the same with the other tbsp of chia seeds and water and leave for 15 minutes until it thickens.
  2. In the meantime, combine the following ingredients into a mixing bowl: vanilla, cinnamon, cashew butter, coconut sugar, baking soda and a pinch of salt.
  3. Break up the Ombar chocolate into small pieces to make chocolate chips for the brownies, and then evenly mix it throughout with the rest of the ingredients in the mixing bowl – Now grab your chia eggs and mix through the ingredients. This needs to be a nice smooth mixture to spoon out onto the tray so make sure there are no lumps hidden in the mixture.
  4. Line a baking tray, I would suggest a 20cm tray. Pour the mixture in the tin and evenly spread it out so we get an even cook at the end.
  5. Pop into the oven for 25 minutes, slice into squares and enjoy!