These Battenberg Blondies are pink and yellow swirled almond blondie mixture, with hidden pockets of marzipan topped with classic Battenberg slices and sprinkles.
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Blondies
Blondies are soft, gooey and an utterly delicious sweet treat.
They have a similar texture but are made completely differently. Brownies are made by melting dark chocolate and butter together to get a rich and fudgy texture. Blondies on the other hand are made using light brown sugar and creaming it together with butter.
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The light brown sugar gives the blondie its deliciously fudgy texture as well as a slight caramelly flavour.
In this blondie recipe you can also use unsalted butter or a baking spread like Stork.
I also added ground almonds to this Battenberg blondie recipe to get the lovely almond flavour of Battenberg.
Food Colouring
Once I had my blondie batter ready, I split the mixture into two bowls. I added pink food colouring to one and yellow food colouring to mirror the colours of a Battenberg.
I used gel food colouring in this recipe, I find them amazing for getting lovely and vibrant colours that don’t fade when you bake the blondie.
Marzipan
The marzipan in this recipe is completely optional, I know some people love it and others hate it.
I loved the delicious little pockets of marzipan in each slice. I rolled the marzipan into different-sized balls making some bigger than others and pressing them into the blondie batter before baking. Smoothing the blondie mixture over the top to hide the marzipan balls.
Baking
Blondies need to be baked in the centre of a preheated oven for 30-35 minutes.
It can be tricky to tell the difference between baked blondies and under-baked blondies. You want them to still have a slight wobble in the centre of them when you take them out of the oven.
If the entire tray of blondie is wobbling, then these are underbaked pop them back into the oven.
I wouldn’t recommend that you use a cake skewer to test the blondies, it will always come out with batter on it. If there is no batter on the cake tester then you have overbaked them.
Decoration
To decorate the blondies, I went with a white chocolate drizzle over the top of them and some slices of Mini Battenberg.
The decoration is completely up to you, but have some fun with it.
Sprinkles
I also used some sprinkles on top of the blondies. I went with pink 100s and 1000s and yellow 100s and 1000s to match the Battenberg interior of the blondies.
Alternatives
The food colouring is completely optional. You can leave it out if you prefer, the blondies will still taste delicious.
I drizzled over melted white chocolate but this could be switched out for milk, dark or left off completely.
Equipment
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Battenberg Blondies
Ingredients
To Make the Battenberg Blondies
- 175 g Unsalted Butter
- 175 g Light Brown Sugar
- 50 g Granulated Sugar
- 3 Large Eggs
- 200 g Plain Flour
- 50 g Ground Almonds
- 1 tsp Almond Extract
- Pink Food Colouring
- Yellow Food Colouring
- 200 g Marzipan
To Decorate
- 200 g White Chocolate
- Mini Battenberg
- Sprinkles (optional)
Instructions
To Make the Blondies
- Preheat the oven to 180C (160CFan) and line a 9-inch square cake tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and both sugars until lovely and light in colour.
- Add in the eggs, plain flour, ground almonds and almond extract and mix again until all the ingredients are combined fully.
- Split the mixture into two separate bowls. In one bowl mix in the pink food colouring and add the yellow food colouring to the second bowl.
- Randomly dollop the mixture into the cake tin alternating between the pink and yellow mixture. Swirl them together using a skewer.
- Roll your marzipan into varying sizes of balls and press them into the blondie mixture. If you need to spread the blondie mixture over the top to cover the marzipan.
- Bake in the oven for 25-30 minutes, until they are golden in colour and ever so slightly wobble.
- Remove from the oven and leave to cool in the tin for 15-20 minutes before transferring to a wire rack to cool fully.
To Decorate
- Once your Battenberg Blondies are cooled, melt the white chocolate in a heatproof bowl in the microwave. Do this in 20-second bursts, stirring in between each burst until the chocolate is completely melted and smooth.
- Add the chocolate to a piping bag and snip off the end of the bag, or use a small round piping nozzle. Drizzle the chocolate over the top of your blondies.
- Cut your Mini Battenbergs 3-4 times depending on how thick you would like the slices and place them on top of your blondies.
- Sprinkle over some sprinkles and enjoy!
Notes
- These Battenberg Blondies will last around 5+ days in an airtight container.
