Cherry Bakewell Blondies
Gooey almond flavoured blondies with white chocolate chips, candied glace cherries and cherry jam swirled on top!
Servings: 16 blondies
Calories: 214kcal
Equipment
Ingredients
- 115 g unsalted butter
- 100 g white sugar finely granulated e.g. caster
- 75 g light soft brown sugar
- 1 egg
- ⅛ teaspoon salt optional
- 1 ½ teaspoon almond extract
- 50 g ground almonds almond flour
- 90 g plain all-purpose flour
- 30 g cornflour called cornstarch in the US
- 75 g white chocolate chips
- 75 g candied glace cherries chopped or halves, optional
- 75 g cherry jam
- 15 g flaked almonds optional
- 50 g powdered icing sugar optional
Instructions
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Melt the butter for 30-50secs in the microwave and beat in the sugar until smooth and thick.
- Thoroughly beat in the egg, almond extract and salt (if using) until well combined.
- Add the ground almonds, then sieve in the flour and cornflour, stirring in until combined.
- Stir in the glace cherries (if using) and white chocolate chips until spread evenly throughout the mix.
- Pour the blondie mix into a lined 8-inch square pan, smoothing gently. Using a teaspoon, dollop the jam on top, spacing the blobs out. Gently swirl them through the blondie mix with a knife or skewer.
- Bake for 25-30mins until the top is lightly golden and has only a slight wobble in the middle.
- Sprinkle almond flakes on top and allow your blondies to cool.
- If using, in a small bowl mix the icing sugar with 2-3tsp of warm water until you get a smooth icing. Drizzle this over your cooled blondie then cut into squares and enjoy.
Notes
Storage: Keep Bakewell blondies in an airtight container at room temp. for up to 4 days. For a chewy firm blondie, store them in the fridge instead.
Freezing: You can freeze your Bakewell blondies in an airtight container (or cling film plus foil) for up to 3 months. Defrost then enjoy!
Top tips:
- The cornflour used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornstarch and the yellow version is called cornflour, e.g. in the US, so be sure to pick the white one!
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture.
- You can swap the cornflour for more plain all-purpose instead (same amount).
- You can swap ground almonds for plain flour of the same quantity and add an extra tablespoon of butter (15g) and ½ teaspoon almond extract.
- You can use any type of cherry or other berry jam of your choice.
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these blondies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Nutrition
Calories: 214kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 30mg | Potassium: 42mg | Fiber: 1g | Sugar: 21g | Vitamin A: 196IU | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 1mg