Cherry Bakewell blondies recipe
These Bakewell-inspired blondies set out to show that, sometimes, you really can improve on a classic (or give it a welcome contemporary twist, at least).
A decadent blondie batter, rich with white chocolate and flavoured with almond extract, is studded with chocolate chips and glacé cherries, before being swirled with cherry jam to create a gorgeous marbled effect.
The blondies are a personal favourite of Lauren and Rachel Finch, the sisters behind Lancashire’s popular Finch Bakery and the authors of Finch Bakery: Disco Bakes and Party Cakes, where this recipe features.
Delicious enjoyed as a mid-morning or late afternoon treat, the blondies would also make for a lovely dessert when served with a scoop of vanilla ice cream and a scattering of toasted flaked almonds.
Things to note:
You will need a 20 x 30 cm (8 x 12 in) rectangular tin (pan).
The brownies should be left to chill in the fridge for at least 6 hours before being sliced.
If you can’t find golden syrup, substitute 2 parts light corn syrup and 1 part molasses.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 220 g unsalted butter, plus extra for greasing
- 125 g white chocolate, broken into pieces
- 3 eggs
- 125 g caster sugar
- 125 g soft light brown sugar
- 40 g golden syrup (or syrup alternative, see note above)
- 1 drop pink gel food colouring (optional)
- 5 - 10 drops almond extract, to taste
- 285 g plain flour
- 1 tsp cornflour
- 0.2 tsp salt
- 200 g white chocolate chips
- 150 g glacé cherries
- 180 g cherry jam or conserve
- 7.8 oz unsalted butter, plus extra for greasing
- 4.4 oz white chocolate, broken into pieces
- 3 eggs
- 4.4 oz caster sugar
- 4.4 oz soft light brown sugar
- 1.4 oz golden syrup (or syrup alternative, see note above)
- 1 drop pink gel food colouring (optional)
- 5 - 10 drops almond extract, to taste
- 10.1 oz plain flour
- 1 tsp cornflour
- 0.2 tsp salt
- 7.1 oz white chocolate chips
- 5.3 oz glacé cherries
- 6.3 oz cherry jam or conserve
- 7.8 oz unsalted butter, plus extra for greasing
- 4.4 oz white chocolate, broken into pieces
- 3 eggs
- 4.4 oz superfine sugar
- 4.4 oz soft light brown sugar
- 1.4 oz golden syrup (or syrup alternative, see note above)
- 1 drop pink gel food coloring (optional)
- 5 - 10 drops almond extract, to taste
- 10.1 oz all-purpose flour
- 1 tsp cornstarch
- 0.2 tsp salt
- 7.1 oz white chocolate chips
- 5.3 oz glacé cherries
- 6.3 oz cherry jelly
Details
- Cuisine: British
- Recipe Type: Baking
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 40 mins
- Serves: 10
Step-by-step
- Preheat the oven to 200°C/180°C fan/392°F/gas mark 6. Grease and line a 20 x 30 cm (8 x 12 in) rectangular tin (pan).
- Put the white chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Leave to melt gently. Alternatively, melt in short bursts in the microwave, stirring until combined.
- Whisk the eggs, both sugars, the golden syrup and a drop of pink food colouring (if using) together in a stand mixer. Alternatively, use a mixing bowl and a hand-held electric whisk, or simply whisk by hand.
- Slowly add the melted chocolate and butter. Scrape down the sides of the bowl with a spatula, then mix again.
- Add the almond extract, a drop or two at a time. Sift the flour and cornflour (cornstarch) together, then pour into the melted chocolate and butter mixture.
- Add the salt and 150g (5 1⁄2 oz) of the white chocolate chips and continue to mix on a low speed, remembering to scrape down the sides of the bowl to ensure all the ingredients are well combined.
- Use a spatula to fold in 100g (3 1⁄2oz) of the glacé cherries. Pour the batter into the prepared tin (pan). Fill a piping bag with the cherry jam (jelly) and pipe lines of jam (jelly) into the batter (or, if you don’t have a piping bag, distribute with a spoon). Use a skewer to drag the jam (jelly) through the batter to create a marbled effect. Scatter over the remaining white chocolate chips and press in the remaining cherries.
- Transfer to the preheated oven and bake for 35 minutes. The blondies will continue to firm up as they cool, so don’t worry if they look a little under-baked and have a slight wobble to them when they come out the oven.
- Leave to cool completely in the tin (pan). Once cooled, remove from the tin (pan) and chill in the fridge for at least 6 hours, before cutting into squares or triangles.
Recipe adapted from Finch Bakery: Disco Bakes and Party Cakes by Lauren and Rachel Finch (£20, published by DK). Photography by: Jessica Griffiths.
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