Cherry Almond Blondie Recipe
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Made with dried cherries, oats, brown sugar, and chopped white chocolate, these cherry almond blondies are the absolute best cherry almond blondie recipe with almond butter!
Why Do I Love This Cherry Almond Blondie Recipe?
I’ve always loved the combination of cherries and almonds. In my opinion, these flavors work just as well for breakfast as they do for baking. Almonds and cherries create fantastic pies, cakes, cookies, and muffins. They’re great in smoothie bowls. And, a handful of dried cherries and almonds and a few chunks of dark chocolate makes the ideal on-the-go snack.
Drawing inspiration from my beloved cherry-almond combo, I created this cherry almond blondie recipe. The recipe begins with a blonde brownie base similar to the one I use for my ruby and cardamom blondies (flour, butter, eggs, and light brown sugar) plus plenty of add-ins, including white chocolate chips, dried cherries, chopped almonds, and almond butter, for an extra almond-y treat.
Ingredients for Making Cherry Almond Blondies
To make this blondie recipe, you’ll need a few special ingredients. These include:
- All Purpose Flour – All purpose flour (plain flour, in the UK) creates the base for the almond blondie batter.
- Leavening Agents – Baking powder and a large egg make the blondies rise.
- Butter – Opt for unsalted butter, or omit the fine sea salt.
- Brown Sugar – I tested this recipe with light brown sugar; dark brown sugar will also work.
- Sea Salt – A small amount of fine sea salt cuts the sweetness of the cherries and brown sugar.
- Almond Butter – You can use any brand of almond butter for this recipe. Try smooth, chunky, or a mix of both. And save the rest to make my date and almond smoothie recipe.
- Almond Flour – For additional almond flavor. Reach for the same kind of almond flour you’d use for making macarons.
- Dried Cherries – The brown sugar and golden syrup already make these blondies perfectly sweet, so choose unsweetened dried cherries rather than the sweetened kind. If you have some left over, they’re great for making by cherry brownies with buttercream, too!
Cherry almond blondie recipe ingredients - Almonds – You’ll need raw unsalted almonds (crushed or chopped into pieces) for the batter, plus sliced almonds to decorate the tops of the blondies.
- White Chocolate – White chocolate chips or chopped white chocolate will both work. If you don’t care for white chocolate, see my substitution suggestions below.
- Golden Syrup – My go-to is Lyle’s Golden Syrup (readily available on Amazon), but any brand will do. If you don’t have golden syrup, you can substitute another sticky sweetener like light corn syrup, honey or agave nectar.
- Rolled Oats – Choose rolled oats (a.k.a. jumbo oats, or old fashioned oats) for this recipe, not instant or “quick” oats. If you have some left over, you can use them to make a peach crisp, or chocolate peanut oatmeal balls for breakfast.
- Vanilla Bean Paste – I love Nielsen-Massey’s vanilla bean paste, but any good-quality paste or extract will work. If you enjoy a stronger almond flavor, you can also add 1/2 teaspoon of almond extract to the batter.
How to Make Cherry Almond Blondies
Tips and Tricks for Making Cherry Almond Blondies
Check for donenness. I baked my blondies for about 40 minutes, but start checking periodically beginning at the 30-minute mark. If you prefer a gooey blondie, you’ll want to bake these closer to 30-35 minutes, and closer to 40-45 minutes for a deep golden brown, and more fully set bake.
Line your tin. Using a criss-cross parchment technique (see the image in the recipe instructions below) will make it easier to remove the cooled blondie slab from the tin.
Cherry Blondie Recipe Variations
- If you aren’t a fan of cherries (or can’t find unsweetened dried cherries for an affordable price) replace them with dried blueberries, apricots, apples, or cranberries.
- Use chopped white chocolate, semi-sweet chocolate chips, or dark chocolate instead of white chocolate chips.
- Instead of sliced almonds, top the blondie batter with shredded coconut or rolled oats.
- Add 1/2 to 1 teaspoon of almond extract for a more pronounced almond flavor.
Make-Ahead and Storage Suggestions
While almond blondies are best enjoyed on the day they are made, you can bake these to 24 hours in advance and store in an airtight container until ready to serve.
Layer leftover blondies between sheets of parchment or wax paper, and store in an airtight container at room temperature for up to five days.
To freeze: Leftover blondies can also be frozen between sheets of parchment (or individually wrapped in foil) then thawed at room temperature when ready to enjoy.
More blondie and brownie recipes you might enjoy:
Salted Caramel Blondies
Brie and Cranberry Brownies
Raspberry Cheesecake Brownies
White Chocolate Blondie Bites
Nutella Cheesecake Brownies
Oreo Brownie Ice Cream Sandwiches
And if you do make these, or any of my recipes, don’t forget to tag me at @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Cherry Almond Blondies
- Total Time1 hour 20 minutes
- Yield16 2-inch squares 1x
A cherry almond blondie recipe with almond butter, white chocolate, and cherries. The absolute best blondie recipe!
Ingredients
Nonstick spray, for greasing tin
128 grams all purpose flour (1 cup; 4 1/2 ounces)
30 grams almond flour (1/4 cup; 1 ounce)
1/2 teaspoon baking powder
1/8 teaspoon fine sea salt
113 grams unsalted butter, softened (1/2 cup; 1 stick; 4 ounces)
1 large egg, at room temperature
200 grams light brown sugar (1 cup, packed)
30 grams golden syrup, or honey (2 tablespoons)
1 teaspoon vanilla bean paste
65 grams almond butter (1/4 cup)
25 grams old fashioned oats (1/4 cup)
80 grams white chocolate chips (1/2 cup)
40 grams unsweetened dried cherries, chopped (1/4 cup)
35 grams unsalted almonds, coarsely chopped (1/4 cup)
Flaked almonds, to decorate (optional)
Instructions
Preheat oven to 350° F (175° C). Line an 8 x 8-inch square baking tin with parchment, allowing a 1-inch overhang on all sides. Spray lightly with nonstick spray. Set aside.
In a small bowl, stir together all purpose flour, almond flour, baking powder, and fine sea salt.
In a large mixing bowl or the bowl of a stand mixer, mix softened butter on medium-high speed until light and fluffy.
Mix in the egg, light brown sugar, golden syrup, and vanilla bean paste.
Mix in the almond butter.
Add the dry ingredients and mix on low speed until just barely combined. Do not overmix.
Stir in the oats, white chocolate chips, dried cherries, and chopped almonds.
Spread blondie batter into prepared tin. (Batter will be thick.) With damp fingertips, pat down to evenly distribute the mixture across the entire surface.
Scatter with the sliced almonds.
Bake in preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out mostly clean.
Transfer to a wire rack to cool completely before slicing.
Store leftover blondies in an airtight container, layered between sheets of parchment, for up to 5 days.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Brownies and Traybakes
- Method: Oven
