Cherry Bakewell blondies

A blondie taken to the next level with the classic flavour and ingredients of a cherry bakewell.

Cherry Bakewell blondies

By Edd Kimber, Olive

Take your blondies to the next level with the classic flavor and ingredients of a Cherry Bakewell.

Total Time: 1 hour 10 minutes + cooling
Yield: makes 12


  • eggs 2 large
  • egg yolks 4 large
  • soft light brown sugar 200g
  • caster sugar 200g
  • unsalted butter 225g, melted, plus extra for the tin
  • vanilla extract 1 tsp
  • almond extract ½ tsp
  • plain flour 250g
  • ground almonds 125g
  • baking powder 1 tsp
  • sea salt flakes ½ tsp
  • marzipan 100g
  • glacĂ© cherries 150g, halved
  • flaked almonds 3 tbsp
  • demerara sugar 2 tsp


Step 1

Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 20cm x 30cm brownie tin and line with a strip of baking paper so that the excess hangs over the longer sides of the tin.

Step 2

Whisk together the eggs, egg yolks and sugars in a large bowl for 2 minutes until combined and lightened a little in color. Pour in the butter and extracts, and whisk to combine. Add the flour, almonds, baking powder and salt, and mix together until just combined. Scrape the batter into the tin and spread into an even layer. Crumble over the marzipan and scatter over the cherries, flaked almonds and demerara sugar.

Step 3

Bake for 35-40 minutes or until a skewer inserted into the middle of the blondies comes out with just a few moist crumbs. Cool fully before using the overhanging baking paper to lift the blondies from the tin.

Step 4

Cut into pieces and serve. The blondies will keep for 3-4 days in a sealed container.


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Cake Magazine: Cherry Bakewell blondies
Cherry Bakewell blondies
A blondie taken to the next level with the classic flavour and ingredients of a cherry bakewell.
Cake Magazine
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