Ingredients
The following ingredients have 16 Servings
- 140 g good quality white chocolate, chopped into small chunks
- 120 g unsalted butter, softened
- 200 g golden caster or granulated sugar
- 125 g ground almonds/almond meal (not almond flour)
- ½ tsp baking powder
- 60 g plain (all-purpose) flour
- 2 large eggs (lightly whisked)
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 tbsp. milk
- 410 g tin cherry pie filling (the type in the thick sauce, not cherry juice, drained (no need to rinse))
- 2 tbsp flaked almonds
Instruction
- Preheat the oven to 170c/325f and line a 20cmx20cm baking tin with baking parchment. Melt one third of the white chocolate. You can do this in the microwave in 30-second bursts (stirring each time) or in a bowl over some simmering water. Put to one side. Place the butter and sugar in a large mixing bowl and beat together using a wooden spoon until pale and creamy. Add in the almonds, baking powder, flour, eggs, vanilla, almond extract and milk. Stir until just combined.
- Stir in the melted chocolate and the chopped chocolate.
- Spoon out the mixture into the prepared baking tin (it should be a thick mixture). Push the mixture to the corners and smooth it with the back of a spoon. Top with cherries from the cherry pie filling, pushing them into the mixture slightly.
- Sprinkle on the sliced almonds, then place in the oven and cook for 40-50 minutes - until an inserted skewer comes out clean. NOTE: The top goes dark quite quickly, so it's a good idea to cover it with some foil after about 20-25 minutes in the oven.
- Once cooked, take out of the oven and allow to cool completely in the tin. Take out of the tin, then cut the blondies into 16 pieces.
