Cherry Bakewell Blondies
Gooey cherry almond blondies packed with white chocolate chunks and topped with almond frosting. These easy blondie bars are based on the classic Cherry Bakewell tart.
Equipment
- 8" square baking tray
Ingredients
- 1¼ cup all purpose flour or plain flour
- ½ cup almond flour or finely ground almonds
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter melted
- 1 cup superfine granulated sugar or caster sugar
- ½ cup light brown sugar sometimes called muscovado, firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup cherry jam
- 3 oz white chocolate chips or solid white chocolate cut into chunks
- 1 oz sliced almonds
Ingredients for Topping
- ¼ cup powdered sugar or icing sugar
- ¼ teaspoon almond extract
- 1 teaspoon water
Instructions
- Line an 8" square baking tray with parchment paper or wax paper and preheat your oven to 325°F (165C/145C Fan).
- In a medium mixing bowl, stir together the flour, almond flour, cornstarch, baking powder and salt. Set aside.
- In a large mixing bowl, beat or whisk together the melted butter, sugar and brown sugar until well combined and emulsified (about 2 minutes).
- Add the eggs, vanilla and almond extract, beat to combine.
- Add the dry ingredients to the sugar mixture and stir with a spatula until just incorporated.
- Next add the white chocolate chunks and stir to distribute.
- Spoon about ⅔ of the batter into the lined baking pan and spread evenly to create a layer.
- Now dollop the cherry jam over the top of the blondie layer - adding spoonfuls spaced out across the batter will make this easier to spread. Gently spread it into a layer over the blondie.
- Spoon the remaining batter over the cherry jam - again spooning in dollops to make it easier to spread over the jam.
- Finally sprinkle the sliced almonds over the top of the blondie batter.
- Place in the centre of the preheated oven and bake for about 50 minutes until a toothpick inserted in the centre comes out mostly clean.
- Remove from the oven and allow to cool in the pan for about 2 hours. (see note)
- In a small mixing bowl whisk together the topping ingredients - the powdered sugar, almond extract and water. When ready to serve, drizzle over the top.
Notes
Cooling in the pan will allow the blondies to remain gooey without being so messy they're difficult to handle! You can of course cut the cooling time short, but they may be difficult to cleanly slice.
Nutrition
Calories: 293kcalCarbohydrates: 41gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 44mgSodium: 105mgPotassium: 67mgFiber: 1gSugar: 30gVitamin A: 297IUVitamin C: 1mgCalcium: 45mgIron: 1mg
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