Spiced Raisin Blondies with Chocolate and Walnuts

Recipe courtesy Naomi J. Mobed

Anything Ina Garten creates is nothing short of perfection. So, we took her lead in developing our very own favourite blondie recipe studded with Spiced Raisin Marmalata that honours the classic Moroccan spice blend of Ras al-Hanout – smoked cinnamon, rose petals, cumin and cardamom – rich, dark chocolate and hazelnuts.

Makes 48 generous portions


1-pound quality unsalted butter, at room temperature

2 cups light brown sugar, lightly packed

1 cup granulated sugar

4 teaspoons pure vanilla extract

4 extra-large eggs, at room temperature

4 cups all-purpose flour

2 teaspoon baking soda

¾ teaspoon Tangier blend (No. 23) from La Boîte NY

1½ teaspoon kosher salt

3 cups chopped hazelnuts (or, walnuts)

1¼ pound dark or semisweet high-quality chocolate – cut into uneven chunks

8 oz. Spiced Raisin Marmalata from Le Bon Magot® - drained (reserve the syrup for another time)


1. Preheat the oven to 350 degrees. Grease and flour two 8 x 12 x 2-inch baking pan.

2. With an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed for 5 minutes, until light and fluffy.

3. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.

4. In a small bowl, sift together the flour, baking soda, Tangier blend and salt.

5. With the mixer on low, slowly add flour mixture to the butter mixture.

6. Fold the nuts, chocolate chunks and drained spiced raisins in with a rubber spatula.

7. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes. Ina’s top tip: don't overbake because you want a chewy, gooey result!

8. Cool completely in the pan and cut into bars.

9. Store in an airtight container.

Serving suggestions: once cooled serve them with coffee, warm milk or hot chocolate. If serving warm, pair with a scoop of vanilla ice cream.

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