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+ servings
stack of cherry bakewells

Easy Cherry Bakewell Blondies

5 from 3 votes
Course: Dessert, Snack
Cuisine: American
Keyword: blondie, cherries, cherry, white chocolate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 squares
Alter quantities (metric only) 16 squares

Here's what you'll need...

Ingredients you'll need...

  • 150 g unsalted butter
  • 170 g soft light brown sugar
  • 60 g golden caster sugar
  • 2 large eggs beaten
  • 1 teaspoon almond essence
  • 125 g plain flour
  • 1 tablespoon cornflour
  • 75 g ground almonds
  • ¼ teaspoon baking powder
  • ¼ tsp fine salt
  • 90 g white chocolate cut into small chunks or use white chocolate drops
  • 50 g black cherry jam or conserve
  • 100 g cherries stoned and weighed without stone
  • 25 g flaked almonds

Here's what we do...

  • Heat your oven to 180°C/160°C fan/355°F/Gas mark 4
  • Grease your baking tin and line with two pieces of greaseproof paper, crossing in opposite directions. Leave an overhang of 1 inch on all sides so that you can lift the blondies out.
  • Melt your butter in your saucepan on a low heat, then leave to cool.
  • When cool, add both of your sugars and mix together.
  • Add your eggs and almond essence and mix thoroughly but gently.
  • In a seperate bowl, mix together your flour, ground almonds, cornflour, baking powder and salt.
  • Add half to your mixture and mix thoroughly. Then repeat with the rest of the flour mixture.
  • Fold in your while chocolate chunks making sure they are equally dispersed.
  • Pour the mixture into your prepared tin and level out with the back of a desert spoon.
  • Soften your jam in your microwave for 10 seconds.
  • Blob the jam evenly over your blondie batter in 4 x 4 rows.
  • Add your cherries, cut side down, to the spaces in between the jam, again in 4 x 4 rows. Do not press down, they should just sit on top of the batter,
  • Scatter over your flaked almonds.
  • Bake for 35 minutes until just golden on top and a skewer or cocktail stick comes out with a few fudgy crumbs on it.
  • Leave to cool until just warm in the tin then, holding the greaseproof paper overhangs, carefully remove from the tin.
  • Cut into squares when totally cool.
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