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Toasted Cashew and Marzipan Blondies

  • Author: Meagan
  • Total Time: 45 Minutes


Also referred to as ‘bronzies’ – oh my goodness, how could I not make these??  I found them on Food52, and they were/are divine (they freeze well, I made 2 pans at the same time) – enjoy!



Toasted Cashew and Marzipan Blondies

3/4 c. butter

3/4 c. white chocolate chips (half for melting, half for adding to the batter at the end)

1/2 c. EACH white sugar AND dark brown sugar

2 eggs AND 1 T. vanilla

1 1/2 c. flour

1 t. baking soda AND 1/2 t. salt

4 oz. marzipan, chopped or broken up into small pieces

1 c. chopped, toasted cashews

1/4 c. dark chocolate chips (though a few extra could never hurt)


Preheat the oven to 350, butter a 9 x 9 square pan, line the pan with parchment so that there is overhang on 2 sides (for lifting the bars out after baking),  and butter the parchment.

Place the butter and half of the white chocolate chips in a large glass mixing bowl and microwave on low in 30 second increments, stirring in between, until both the butter and chocolate are fully melted, but not hot.  Allow this mix to cool for a bit, then whisk in both sugars until well combined.

Whisk the eggs in well, one at a time, then whisk in the vanilla.  Add in the flour, baking powder and salt and stir with a sturdy spatula until the batter comes together, then fold in the marzipan, cashews, remaining white chocolate chips and dark chocolate chips.

Bake for 25 to 30 minutes until the blondies are golden and the center is set but still soft in the middle to the touch.  Allow the bars to cool completely before lifting them out by the parchment ‘wings’ and slicing.

  • Category: Squares, Cashew, Marzipan


From Meagan's Kitchen

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