Bacon & Marmite Blondie


There's a theme here...'s basically adding bacon to anything sweet and I'm loving it. I've always been a Marmite lover, but I know there are plenty of people who are not so keen.However, this recipe has managed to convert quite a few Marmite haters with it's delicious mix of sweet and salty flavours. It's up to you how much marmite goes on, I was pretty sparing with it and it's just enough to give a salty kick. 

The original recipe for the blondies comes from The Violet Bakery Cookbook as 'The Butterscotch Blondie'.


6 rashers streaky bacon
5 tsp Marmite
250g unsalted butter
2 eggs
300g light brown sugar
1 tsp vanilla extract
240g plain flour
1 1/4 tsp baking powder


  • In a frying pan cook the bacon until nice and crisp. You want it to contrast against the softness of the blondie so a good crispy snap is what you need! Leave to cool on some paper towel.
  • Preheat the oven to 160C. Line a 30 x 20 baking tin with greaseproof paper. 
  • Take all the butter and melt it slowly in a heavy-bottomed saucepan and then leave to one side to cool. 
  • Whisk the two eggs in a large bowl, adding the sugar and vanilla until it's nice and frothy. Then slowly whisk in the slightly cooled melted butter. 
  • In another bowl, whisk together the flour, baking powder and salt, and add to the egg and butter mixture. Chop or snap your bacon into small shards and add to the mix and stir together.
  • Pour the mixture into your prepared baking tin and smooth over the top.
  • Take a teaspoon and gently blob small amounts of marmite over the top. Using the other end of the teaspoon you can drag the marmite outwards from each blob to spread it over the blondie. (See picture).
  •  Bake for around 30 minutes until golden brown.
  • Leave to cool completely in the tin, then cut into smallish pieces - they're very rich and indulgent.
  • The blondies will keep well for up to 3 days in an airtight container and go AMAZINGLY with a cup of coffee.
Millie Diamond