When the first whispers of spring arrive, my kitchen immediately begins to smell like cinnamon, nutmeg, and warm sugar. While traditional Hot Cross Buns are a staple of the season, let’s be honest: not everyone has the time (or the patience) for yeast, rising times, and kneading. That is exactly why I developed these Hot Cross Bun Blondies. They offer every bit of that nostalgic, spiced aroma and fruity sweetness of the classic bun but in a dense, fudgy, one-pan format that takes less than an hour to prepare. Whether you’re hosting an Easter brunch or just looking for a festive weekend project, these blondies are the answer. They bridge the gap between a chewy dessert and a seasonal classic, ensuring that your holiday table is both traditional and effortlessly modern.
Why You’ll Love This Recipe
You are going to absolutely adore these Hot Cross Bun Blondies because they provide maximum flavor with minimal effort. Unlike traditional yeast-based buns, there is no waiting around for dough to double in size. This is a “melt-and-mix” recipe that results in a decadently chewy texture that rivals the best brownies. The combination of creamy white chocolate chips and juicy sultanas creates a beautiful contrast of textures, while the signature spices provide that “hug-in-a-warm-kitchen” feeling. They are also incredibly portable, making them the perfect addition to Easter hampers or school bake sales. Plus, the icing cross on top makes them instantly recognizable and undeniably festive for any springtime celebration.
What Is a Hot Cross Bun Blondie?
Essentially, a Hot Cross Bun Blondie is a dessert mash-up that takes the flavor profile of a traditional British Hot Cross Bun and injects it into a classic blondie base. A blondie is the “blonde” cousin of the brownie, relying on brown sugar and vanilla rather than cocoa powder for its rich, butterscotch-like flavor. By adding a specific blend of warm spices (cinnamon and mixed spice), dried fruits like sultanas, and white chocolate, we transform the standard blondie into a seasonal masterpiece. The final touch—a piped cross on top—mimics the symbolic decoration of the bread version, signaling to everyone that these are a special Easter treat.
Ingredients Overview
To achieve the perfect balance of fudginess and spice, choosing the right ingredients is paramount.
- Unsalted Butter: We melt the butter to ensure a dense, chewy texture rather than a cakey one. Melting the butter also helps dissolve the sugars more effectively.
- Brown & White Sugar: Using a combination is key. The brown sugar provides moisture and a deep molasses flavor, while the white sugar helps create those slightly crisp, crinkle-top edges.
- Eggs + Extra Yolk: The addition of an extra egg yolk is my secret weapon for a richer, more custard-like consistency that sets these apart from average bars.
- Plain Flour: We use all-purpose flour here. It provides enough structure to hold the fruit and chocolate without making the blondies tough.
- Mixed Spice & Cinnamon: This is the heart of the recipe. Mixed spice brings notes of nutmeg, cloves, and ginger, while extra cinnamon provides that familiar warmth.
- Sultanas: These golden dried grapes are softer and sweeter than raisins, providing bursts of fruitiness throughout the bake.
- White Chocolate Chips: These add a creamy, milky sweetness that complements the spices perfectly, acting as a modern upgrade to the traditional bun.
Ingredient Substitutions & Tips
If you find yourself missing an ingredient, don’t worry! This recipe is quite forgiving. If you aren’t a fan of sultanas, feel free to swap them for raisins, dried cranberries, or even chopped dried apricots for a bright twist. For those who want an extra citrus kick, adding the zest of one orange to the butter and sugar mixture works wonders. If you need a gluten-free option, a high-quality 1:1 gluten-free flour blend works well here, though you may need to bake them for an extra 5 minutes. Lastly, if you don’t have white chocolate chips, chopped white chocolate chunks create lovely “pools” of melted cocoa butter that are equally delicious.
Step-by-Step Instructions
- Preparation: Start by preheating your oven to 180°C (160°C fan). Greasing and lining your 8-inch pan with parchment paper is vital; ensure the paper hangs over the sides so you can easily lift the blondies out later.
- Melt the Butter: Microwave the butter in 30-second bursts until fully liquid. Let it sit for 5 minutes to cool; if it’s too hot, it might scramble the eggs.
- Mix the Dry Ingredients: In a medium bowl, whisk the flour, baking powder, and all spices. Whisking ensures the leavening agent and spices are evenly distributed, preventing “spice pockets.”
- Combine Wet Ingredients: In a larger bowl, whisk the cooled butter with both sugars. Add the eggs, the extra yolk, and the vanilla extract. Whisk vigorously until the mixture looks glossy and smooth.
- The Fold: This is the most important part. Sift or pour the dry ingredients into the wet. Use a rubber spatula to gently fold the mixture together. Stop the moment you see no more white streaks of flour. Over-mixing at this stage will develop gluten, resulting in a tough, bread-like texture rather than a fudgy one.
- Add the Extras: Fold in your white chocolate chips and sultanas until just distributed.
- Bake: Spread the thick batter into your pan. Bake for 30-35 minutes. You are looking for a golden-brown top and edges that have slightly pulled away from the parchment.
- Cooling & Crossing: Let them cool completely. Once cold, mix your icing sugar and water. Transfer to a small piping bag and draw lines across the blondies to create the “hot cross” effect.
Expert Baking Tips
The biggest mistake people make with blondies is over-baking them. Because of the high sugar and butter content, they will continue to firm up significantly as they cool. When you take them out of the oven, the center should still have a slight “jiggle” if you shake the pan gently. If a toothpick comes out completely dry, they are likely overdone. Another pro tip: use high-quality vanilla bean paste instead of extract if you want to see those beautiful little black specks and achieve a deeper flavor. Lastly, always use a metal baking pan if possible; glass pans retain heat differently and can lead to uneven cooking in the center.
The Secret of the “Mixed Spice” Blend
Many readers outside of the UK and Commonwealth countries often ask what “Mixed Spice” actually is. It is a warm, aromatic blend that is more complex than simple pumpkin pie spice. It typically contains cinnamon, coriander seed, caraway, nutmeg, ginger, and cloves. If you cannot find it in your local store, you can easily DIY a batch! My preferred ratio for this recipe is 1 tablespoon of cinnamon, 1 teaspoon of ground nutmeg, and 1/2 teaspoon each of ground ginger and ground cloves. This specific combination creates that authentic “Hot Cross” flavor that triggers all those wonderful holiday memories.
Serving Suggestions
These Hot Cross Bun Blondies are best served at room temperature once the icing crosses have set. However, for a truly decadent dessert, try warming a square in the microwave for 10 seconds and serving it with a scoop of vanilla bean ice cream or a dollop of clotted cream. They also pair exceptionally well with a sharp espresso or a strong cup of Earl Grey tea, which helps to balance out the sweetness of the white chocolate.
Storage & Make-Ahead Tips
These blondies actually taste even better on the second day as the spices have more time to meld. Store them in an airtight container at room temperature for up to 4 days. If you want them to stay ultra-fudgy, you can keep them in the fridge, though I recommend bringing them to room temp before eating. You can also freeze the sliced (but un-iced) squares for up to 3 months. Just thaw and add the icing cross fresh!
FAQs
Q: Can I use dark chocolate instead of white?
A: Absolutely! While white chocolate is traditional for the creamy contrast, dark chocolate chunks provide a sophisticated bitterness that pairs beautifully with the warm spices.
Q: My blondies came out cakey, what happened?
A: This is usually caused by two things: either you over-mixed the batter after adding the flour, or you used too much flour. Always spoon and level your flour or use a digital scale for the best results.
Q: Can I add nuts to this recipe?
A: Yes, chopped pecans or walnuts add a lovely crunch that works well with the chewy sultanas.
Q: Why do I need an extra egg yolk?
A: The extra yolk adds fat and emulsifiers without adding the extra water found in egg whites. This results in a much fudgier, denser “fudgy” texture.
Q: How do I get clean slices?
A: Wait until the blondies are completely cold, then use a sharp knife dipped in hot water (and wiped dry) to slice through. This prevents the chocolate and fudge from sticking to the blade.
These Hot Cross Bun Blondies are the perfect marriage of convenience and seasonal tradition. They offer all the spiced, fruity goodness of the holidays without the stress of working with yeast. By following these tips and focusing on high-quality spices, you’ll create a dessert that is destined to become a new family favorite. Give them a try this Easter and watch how quickly they disappear from the cooling rack! Happy baking!
