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Alter quantities (metric only) 16 squares
Here's what you'll need...
- Medium saucepan
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.