Crystelle Pereira’s cherry, white chocolate and macadamia nut blondies recipe

Brighten up your day with these delicious fruit-packed cherry, white chocolate and macadamia nut blondies from Bake Off star Crystelle Pereira.

cherry white chocolate blondies
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

  1. 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.
  2. On a separate baking tray, roast the macadamia nuts for 15 minutes. Cool then chop into smaller chunks (not too fine).
  3. 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.
  4. 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.
  5. Set aside a handful of the nuts, cherries and chocolate chunks then fold the rest through the mixture, adding any cherry juices.
  6. 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.
  7. 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.