Deliciously moist blondies recipe with all the flavors of almond, cherry and white chocolate. Have you ever heard of a Bakewell tart? Living in the UK (in fact, I’m only about 45 kilometers from the town of Bakewell) I’m lucky enough to get my fair share of Bakewell tart. My sources tell me that you can’t get it in the USA! Oh my goodness! If I was ever going to emigrate, forget the English teabags and Cadbury chocolate – my suitcase would be full of Bakewell tarts.
They consist of a pastry base, a layer of cherry or raspberry jelly and a topping of almond frangipane and flaked almonds. If you ever visit the UK you’ve got to try one.
If you don’t manage a visit to the UK, then bake these blondies instead.
I was going to call them Bakewell blondies, until I realised that no-one would know what on earth I was talking about.
Full of almond and cherry flavor, they really are reminiscent of Bakewell tart – but with the added bonus of fat, juicy cherries and chunks of white chocolate too.
They’re moist, and very moreish. One slice definitely isn’t enough.
Here’s what you’ll need best blondie recipe:
Makes 16 blondies
- 5oz good quality white chocolate, chopped into small chunks
- 1/2 cup unsalted butter, softened
- 1 cup golden caster or granulated sugar
- 1 +1/4 cups ground almonds/almond meal (not almond flour)
- ½ tsp gluten free baking powder
- 1/2 cup all purpose flour
- 2 large eggs, lightly whisked
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 tbsp. milk
- 1 can cherry pie filling, drained (no need to rinse)
- 2 tbsp flaked almonds
Step by step guide to prepare the blondie cookie:
- Preheat the oven to 320f and line a 20cmx20cm baking tin with baking parchment. Melt one third of the white chocolate. You can do this in the microwave in 30-second bursts (stirring each time) or in a bowl over some simmering water. Put to one side. Place the butter and sugar in a large mixing bowl and beat together using a wooden spoon until pale and creamy. Add in the almonds, baking powder, flour, eggs, vanilla, almond extract and milk. Stir until just combined.
- Stir in the melted chocolate and the chopped chocolate.
- Spoon out the mixture into the prepared baking tin (it should be a thick mixture). Push the mixture to the corners and smooth it with the back of a spoon. Top with cherries from the cherry pie filling, pushing them into the mixture slightly.
- Sprinkle on the sliced almonds, then place in the oven and cook for 40-50 minutes – until an inserted skewer comes out clean. NOTE: The top goes dark quite quickly, so it’s a good idea to cover it with some foil after about 20-25 minutes in the oven.
Once cooked, take out of the oven and allow to cool completely in the tin. Take out of the tin, then cut the blondies into 16 pieces.
These blondies can be stored at room temperate for 3-4 days in a sealed container.