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

Details

  • Cuisine: British
  • Recipe Type: Baking
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 40 mins
  • Serves: 10

Step-by-step

  1. 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).
  2. 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.
  3. 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.
  4. Slowly add the melted chocolate and butter. Scrape down the sides of the bowl with a spatula, then mix again.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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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