No messing about here, let's get baking...
Makes 12 large blondies or 24 small
Ingredients
- 280g Chopped White Chocolate
- 240g Soft Unsalted Butter
- 400g Golden Caster Sugar
- 250g Ground Almonds
- 1tsp Baking Powder
- 120g Plain Flour
- 4 Eggs
- 2tsp Vanilla Extract
- 1tsp Almond Extract
- 4tbsp Milk
- Glacé Cherries, cut in half
- Flaked Almonds
- Cherry White Chocolate from Kakawa Chocolate (Optional)
Method
- Pre-heat your oven to 175C Fan and line a 20x30cm brownie pan with greaseproof paper.
- Melt your white chocolate in a microwavable bowl and microwave using 30s intervals, stirring in-between until melted.
- In a large mixing bowl beat your butter and sugar together until light and fluffy. Now add your eggs and beat again.
- Mix in your ground almonds, flour, baking powder, vanilla and almond extract and your milk. Beat until just combined and spoon in your melted white chocolate, mix again until fully combined.
- Pour the mix into your lined brownie pan and even out with a spatula. Now sprinkle your flaked almonds, chopped glacé cherries and chopped chocolate on top.
- Bake in your pre-heated oven for around 40-50 minutes, if the top starts browning, cover with foil and keep baking. Your toothpick should come out clean when baked.
- Remove from the oven when baked and leave to cool in the tin on a cooling rack. Whilst cooling prepare your jam glaze, to do this place 2 tbsp of Jam into a small bowl and add 1tbsp of boiling water and mix together to form a runny syrup. Gently brush the syrup over the top of your blondies.
- Once cooled, remove from the tin and cut into 12 large pieces or 24 smaller pieces.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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