Crystelle Pereira's cherry and white chocolate blondies recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Crystelle Pereira’ s cherry white chocolate and macadamia nut blondies recipe By Crystelle Pereira - July 17, 2022 Brighten up your day with these delicious fruit-packed cherry, white chocolate and macadamia nut blondies from Bake Off star Crystelle Pereira. Aaron Graubart MAKES 16 SQUARES 300g fresh cherries (see tip) 2 tbsp honey 100g macadamia nuts 220g unsalted butter, cut into cubes 150g light brown soft sugar 75g caster sugar 2 tsp vanilla bean paste 2 large eggs 200g plain flour 1 tsp fine salt 100g white chocolate, cut into chunks Preheat the oven to 180C/160C fan/gas 4. Line a 23cm x 23cm tin with parchment. Cut the cherries into quarters, removing the stones. Place on the lined tray and toss with the honey. Roast for 15 minutes, then set aside. On a separate baking tray, roast the macadamia nuts for 15 minutes. Cool then chop into smaller chunks (not too fine). Meanwhile, brown the butter by placing it in a saucepan on a medium heat, stirring continuously for about 10 minutes. It will start to froth vigorously but continue to stir until you start to see light brown sediments on the bottom, with a fragrant, nutty smell. Take it off the heat and stir for another 20 seconds until the butter is a light brown colour. Pour into a large bowl to cool for 10 minutes. To the butter, whisk in both sugars until combined, then whisk in the vanilla. Next, whisk in one egg at a time and finally fold the flour and salt into the mixture until just combined. Set aside a handful of the nuts, cherries and chocolate chunks then fold the rest through the mixture, adding any cherry juices. Tip the mixture into the tin, scatter over the reserved nuts, cherries and chocolate and bake for 30 minutes, until golden. It should be slightly wobbly in the centre, with firm edges. Cool in the tin to room temperature then ideally place this in the fridge for about 4 hours, or overnight, to cool and harden completely. Cut into squares and enjoy. TIP You can use frozen cherries instead of fresh. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved