This recipe appears in:Cherry-Honey Blondies with Marcona Almonds
These rich blondies are flavored with honey, studded with dried cherries, and topped with salty, crunchy Marcona almonds. They'll satisfy fruit and nut lovers alike.
Why this recipe works
- Using honey in place of some sugar adds extra flavor. We like to use a strongly flavored honey such as tupelo or orange blossom.
- Stirring the dried cherries into the batter ensures a chew while sprinkling the nuts over the top makes a crunchy, almost-crust. It's more interesting texturally than if you were to stir everything together
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 8 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 1/4 cup honey
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup dried cherries
- 1/2 cup Marcona almonds
Adjust oven rack to middle position and preheat oven to 350°F. Butter and flour baking dish.
In a small bowl, whisk together flour, salt, and baking powder. In a large bowl, whisk together melted butter, sugar, and honey until creamy, about 2 minutes. Whisk in egg and vanilla. Add dry ingredients to bowl and stir together until combined. Stir in dried cherries.
Pour batter into prepared pan and smooth top with a spatula. Sprinkle Marcona almonds evenly over the top. Bake until golden and a cake tester inserted into the middle comes out clean, 25-30 minutes. Let cool completely before cutting into squares.