These are the pies you make for those who can’t stand the sight of fruit mince pies – those meaning my two kids and husband!

I’ve been seeing quite a few brownie pies on my feed, and I just had to jump on the trend with these delicious blondie pies with marzipan, cranberries, and delicious Callebaut chocolate.

Here is how you can make them:

Blondie Pies



225g cold butter, cubed

350g cake flour

100g caster sugar

icing sugar, to dust

Blondie Batter:

125g unsalted butter

200g white chocolate, finely chopped

1 teaspoon vanilla extract

2 large eggs, room temperature

150g castor sugar

100g cake flour

75g self-raising flour

1/4 teaspoon salt

100g marzipan, finely chopped or grated

100g dried cranberries

50g Pecan nuts, optional


Preheat oven to 180 C°.


To make the pastry, rub the cold butter into the cake flour, then mix in the caster sugar and a pinch of salt.

Combine the pastry into a ball. The dough will be firm. You can use the dough immediately, or chill for later.

Line 2 muffin tins with silicone baking cups or paper cups, press small amounts of the pastry into each cup, and set aside.


Place butter, chocolate, and vanilla paste in a small saucepan. Stir over low heat until melted and smooth. Transfer to a large bowl.

Whisk eggs and sugar until pale and creamy. Stir into butter, chocolate, and vanilla mixture. Fold in combined sifted flours and salt. Add in marzipan and cranberries and fold till combined. Spoon mixture into pastry cups.

Using the extra dough, cut out shapes and place them over each of the blondie pies. Bake for 15-20 minutes or until slightly golden brown.

Remove the pies from the oven and allow to cool for 10 minutes before moving to a cooling rack. Once cooled dust with icing sugar and serve!

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