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Original post published June 5th, 2017. Post last updated on March 29th, 2024.
These cherry almond blondies are the absolute best blondie recipe, and a surefire crowd-pleaser with any audience.
Why Do I Love This 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 smoothies. And, a handful of dried cherries and almonds makes for a great on-the-go snack!
Drawing inspiration from this ingredient pairing, I created this cherry almond blondie recipe. The recipe begins with a blonde brownie base (comprised of a mix of all purpose flour, almond flour, golden syrup, and brown sugar) and features plenty of add-ins, including white chocolate chips, dried cherries, oats, almonds, and almond butter, for a sweet and ultra-almondy treat.
Ingredients for Making Cherry Almond Blondies
To make this blondie recipe, you’ll need a few special ingredients. These include:
Almond Butter
You can use any brand of almond butter for this recipe. Try smooth, chunky, or a mix of both.
Almond Flour
For additional almond depth and 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. Use a sharp chef’s knife to chop each cherry into 3-4 smaller pieces.
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 honey or agave nectar.
Rolled Oats
Choose rolled outs (a.k.a. jumbo oats, or old fashioned oats) for this recipe, not instant or “quick” oats.
Blondie Recipe Tips and Tricks
I’ve baked my blondies for about 40 minutes. Start checking them at 30 minutes. If you prefer a gooey blondie, you’ll want to bake these closer to 30-35 minutes, and more like 40 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) to make it easier to remove the cooled blondie slab from the tin.
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. Leftover blondies can also be frozen between sheets of parchment (or individually wrapped in foil) then thawed at room temperature when ready to enjoy.
Blondie Recipe Variations
- If you aren’t a fan of cherries (or can’t find unsweetened dried cherries for an affordable price) try substituting dried blueberries, apricots, apples, or cranberries.
- Use chopped white chocolate, semi-sweet chocolate chips, or chopped dark chocolate instead of white chocolate chips.
- Instead of sliced almonds, top the blondie batter with shredded coconut or rolled oats.
More blondie and brownie recipes you might enjoy:
Salted Caramel Blondies
Brie and Cranberry Brownies
Raspberry Cheesecake Brownies
White Chocolate Blondie Bites
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!
Cherry Almond Blondies
- Total Time: 1 hour 20 minutes
- Yield: 16 2-inch squares 1x
Description
A cherry almond blondie recipe with almond butter, white chocolate, and cherries. The absolute best blondie recipe!
Ingredients
128 grams all purpose flour (1 cup)
30 grams almond flour (1/4 cup)
1/2 teaspoon baking powder
1/8 teaspoon fine sea salt
113 grams unsalted butter, softened (1/2 cup/1 stick)
1 egg
210 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)
90 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, spray lightly with cooking spray, and set aside.
In a small bowl, stir together flour, almond flour, baking powder, and 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, brown sugar, golden syrup, and vanilla bean paste.
Mix in the almond butter.
Add the dry ingredients and mix until just combined. Do not overmix.
Stir in the oats, white chocolate chips, dried cherries, and chopped almonds.
Spread blondie batter into prepared tin, then use damp fingertips to evenly distribute the mixture. (Batter will be thick.)
Top 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. Allow blondies to cool completely before slicing.
Store leftover blondies in an airtight container, layered between sheets of parchment, for up to five days.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Brownies and Traybakes
- Method: Oven
- Cuisine: Dessert
