Name: Bakewell blondies
Total time: 1 h 10 min
Yield: Makes 12
Ingredients: 2 large eggs; 4 large egg yolks; 200g soft light brown sugar; 200g caster sugar; 225g unsalted butter, melted, plus extra for tin; 1 tsp vanilla extract; ½ tsp almond extract; 250g plain flour; 125g ground almonds; 1 tsp baking powder; ½ tsp sea salt flakes; 100g marzipan; 150g glacé cherries, halved; 3 tbsp flaked almonds; 2 tsp demerara sugar

2 large eggs
4 large egg yolks
200g soft light brown sugar
200g caster sugar
225g unsalted butter
melted, plus extra for tin
1 tsp vanilla extract
½ tsp almond extract
250g plain flour
125g ground almonds
1 tsp baking powder
½ tsp sea salt flakes
100g marzipan
150g glacé cherries
halved
3 tbsp flaked almonds
2 tsp demerara sugar

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 20cm x 30cm brownie tin and line with a strip of baking paper so that the excess hangs over the longer sides of the tin.
step 2
Whisk together the eggs, egg yolks and sugars in a large bowl for 2 minutes until combined and lightened a little in colour. Pour in the butter and extracts, and whisk to combine. Add the flour, almonds, baking powder and salt, and mix together until just combined. Scrape the batter into the tin and spread into an even layer. Crumble over the marzipan and scatter over the cherries, flaked almonds and demerara sugar.
step 3
Bake for 35-40 minutes or until a skewer inserted into the middle of the blondies comes out with just a few moist crumbs. Cool fully before using the overhanging baking paper to lift the blondies from the tin.
step 4
Cut into pieces and serve. The blondies will keep for 3-4 days in a sealed container.