Here we go again, another Bakewell tart inspired recipe. This time blondies, and gluten free blondies at that. This recipe combines an almond based blondie recipe, almond essence, glace cherries and white chocolate chunks for good measure. Bake ahead of time for this one, since they're extra gooey when cooled down and sliced. If you like Bakewells and frangipane, you're going to love these. I dare you not to lick the bowl.
♥ 200g butter
♥ 175g white chocolate
♥ 150g caster sugar
♥ 50g light brown sugar
♥ 2 tsp almond extract
♥ 3 free range eggs, beaten
♥ 150g ground almonds
♥ 70g glace cherries, roughly chopped
Step one. Begin by melting together the butter and 100g of white chocolate in a saucepan.
Step two. Skim a tablespoon of oil from the top of the melted mixture. Then add in the two types of sugar and almond extract. Allow to cool for a few minutes.
Step three. Stir in the beaten eggs followed by the ground almonds.
Step four. Pour the mixture into a brownie tin. Scatter in the cherries and remaining chopped white chocolate. Push some pieces to the bottom and sides of the mixture for even coverage.
Step five. Bake for 30-40 minutes, until golden on top. They will still be a little gooey in the middle so completely cool before slicing. I like to put mine in the fridge for optimum blondie or brownie slicing!
What is your favourite twist on a classic? Have you tried baking blondies before?
Here are some other lovely blondie recipes from some great food bloggers...
Banana Blondies - Tin & Thyme
Reeces Pieces Cookie Blondies - Sophie Loves Food
Triple Chocolate Caramel Blondies - Penne For Your Thoughts
Snicker Pumpkin Doodle Blondies - Penelope's Pantry
Healthy Caramel Chocolate Chip Chickpea Blondies (Nut Free) - Nadia's Healthy Kitchen
Lemon Blondies (Dairy Free) - The Petite Cook
Peanut Butter Nutella Blondies - Taming Twins
Blackberry Blondies (Gluten Free) - Maison Cupcake