German Bienenstich Blondies with Honey-Almond Crunch

A delicious blondie recipe inspired by the German Bienenstich cake, featuring honey, almonds, and a crunchy honey-almond topping.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.72/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British

Ingredients

Servings

1.5cupsAll-purpose flour(For blondie batter)

£0.35

0.5cupBrown butter(Melted and browned)

£1.20

0.8cupGranulated sugar(For blondie batter)

£0.25

0.3cupHoney(For blondie batter)

£0.50

2Eggs(Large, room temperature)

£0.60

1teaspoonVanilla extract

£0.15

0.3teaspoonSalt

0.3teaspoonAlmond extract

£0.20

0.3cupSliced almonds(For blondie batter)

£0.75

0.5cupAll-purpose flour(For crumble topping)

£0.35

0.3cupGranulated sugar(For crumble topping)

£0.25

2tablespoonsBrown sugar(For crumble topping)

£0.05

2tablespoonsHoney(For crumble topping)

£0.50

0.3cupCold butter(Cut into small pieces, for crumble topping)

£0.60

0.5cupSliced almonds(For crumble topping)

£0.75

Total Cost

£6.50

£0.72 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2.
In a large bowl, whisk together the flour, brown butter, granulated sugar, honey, eggs, vanilla extract, almond extract and salt until just combined. Be careful not to overmix.
3.
Gently fold in the 1/4 cup of sliced almonds.
4.
Pour the batter into the prepared baking pan and spread evenly.
5.
Prepare the crumble topping: In a medium bowl, combine the flour, granulated sugar, brown sugar, and honey for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
6.
Stir in the 1/2 cup of sliced almonds.
7.
Sprinkle the crumble topping evenly over the blondie batter.
8.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should be golden brown.
9.
Let cool completely in the pan before lifting out using the parchment paper overhang. Cut into squares and serve.

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My Notes

Nutrition Information

Nutrition per serving (90g)

450 kcal / 1883 kJ

Carbs

55g

21% of RDA

Fat

24g

34% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

34 g

38% of RDA

Sodium

90 mg

4% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Browning the butter adds a nutty and rich flavor to the blondies.

Don't overbake the blondies; they should be slightly fudgy in the center.

For extra flavor, toast the almonds for the crumble topping before adding them.

Store leftover blondies in an airtight container at room temperature for up to 3 days.

Cooking Equipment

Oven

8x8 inch baking pan

Mixing bowls

Whisk

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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