Battenberg Blondie Cake
This one caused a bit of a stir when we first showed it on social.
Our Battenberg Blondie Cake is made entirely from two of our blondies: rich Almond White Chocolate Blondie and fruity Strawberry Chocolate Blondie, cut and assembled into that unmistakable pink-and-yellow Battenberg checkerboard.
And because this is Brownie Heaven, we haven't wrapped it in marzipan.
We've dipped the whole thing in white chocolate instead.
Each cake contains the equivalent of around 8 of our traditional-sized blondies, so this is a seriously substantial bit of Battenberg.
The only question is how you're going to eat it.
Warm and gooey, with the white chocolate beginning to melt?
Or cold from the fridge, when it becomes dense, fudgy and gloriously chewy?
We'll leave that argument to you.
Why you'll love it
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Made entirely from Almond White Chocolate and Strawberry Chocolate Blondies
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Classic pink-and-yellow Battenberg checkerboard
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Dipped in white chocolate rather than traditional marzipan
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Equivalent to around 8 full-sized Brownie Heaven blondies
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Delicious warm and gooey or cold and chewy
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Handmade over a three-day process
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Only 15 cakes available in each drop
Just two limited drops
These take us three days to make from start to finish, so we're only making them in very small numbers.
There will be just two drops, with 15 Battenbergs available in each one.
Once those 30 are gone, that's it for now.
Keeping your Battenberg
Stored in the fridge, your Battenberg Blondie Cake will keep beautifully for at least two weeks. The very high chocolate content and relatively small amount of flour give it an excellent keeping quality.
For the chewiest texture, eat it cold from the fridge.
For something altogether more decadent, allow it to come to room temperature or gently warm a slice until the blondie softens and the chocolate starts to melt.
Please note: Due to the amount of work involved and the extremely limited numbers available, the Battenberg Blondie Cake cannot be purchased using discount vouchers or promotional codes.
