Blackcurrant Swirl Blondies

cook 30 mins
  • 175 g (6 oz) unsalted butter, melted, plus extra for greasing
  • 3 large eggs
  • 125 g (4 oz) soft light brown sugar
  • 50 g (2 oz) caster sugar
  • 1 teaspoon almond extract
  • pinch of salt
  • 100 g (3 1/2 oz) ground almonds
  • 75 g (3 oz) plain flour
  • 3 tablespoons ready-made blackcurrant coulis
  • blackcurrant sorbet
  • toasted flaked almonds
  • Grease a 23 cm (9 inch) square brownie tin and line with nonstick baking paper (see page 9).
  • Place the eggs, brown sugar and caster sugar in a large bowl and whisk until combined. Stir in the melted butter, almond extract and pinch of salt, then fold in the almonds and flour until well combined.
  • Scrape the mixture into the prepared tin. Drizzle over the coulis and swirl over the surface with the tip of a knife.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until golden and just firm to the touch.
  • Leave to cool in the tin for 1–2 minutes, then lift on to a board using the lining paper and cut into 12–16 squares. Serve warm or cold with blackcurrant sorbet and scattered with toasted flaked almonds, if liked.
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