Muscovado, macadamia & cranberry blondies

Muscovado, macadamia & cranberry blondies

These blondies are laced with nutty macadamias, cranberries and is made with dark muscovado sugar to bring a deep, toffee-like flavour. It is topped with a drizzle of white chocolate.

3 out of 5 stars(1) Rate this recipe
  • Makes16
  • CourseSnack
  • Prepare20 mins
  • Cook35 mins
  • Total time55 mins
  • Plusplus cooling

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  • 150g unsalted butter
  • 90g caster sugar
  • 125g Billington’s Dark Muscovado Natural Unrefined Cane Sugar
  • 250g plain flour
  • ½ tsp baking powder
  • ½ tsp fine salt
  • ½ tsp ground cinnamon
  • 75g macadamia nut halves
  • 100g porridge oats
  • 75g dried cranberries
  • 2 medium British Blacktail Free Range Eggs
  • 1 tsp vanilla extract
  • 50g white chocolate, roughly chopped


  1. Preheat the oven to 180˚C, gas mark 4; line a 23 x 23cm square cake tin with parchment. Melt the butter and both sugars in a saucepan over a low heat, stirring to combine. Take off the heat and allow to cool slightly. Meanwhile, mix the flour, baking powder, salt, cinnamon, nuts, oats and cranberries in a large mixing bowl.

  2. Beat the eggs together, then whisk into the butter and sugar, along with the vanilla extract. Beat into the dry ingredients until combined, then tip into the prepared tin and bake for 20-25 minutes until risen and golden on top. Allow to cool completely in the tin.

  3. Melt the white chocolate in the microwave or by putting it in a bowl over a pan of barely simmering water. Drizzle with a spoon over the traybake. Allow to set for 5 minutes before slicing into 16 squares.


Typical values per item when made using specific products in recipe


1,182kJ/ 282kcals



Saturated Fat












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3 out of 5 stars1 rating