Preheat the oven to 180°C (160°C fan-forced). Grease a deep 20cm square cake pan; line base and sides with baking paper.
Combine fruit mince and brandy in a small bowl.
Beat butter, vanilla and sugar in a small bowl with an electric mixer until pale. Add eggs and beat until combined. Add sifted flours and ground almonds; beat on low speed until combined.
Stir in fruit mince mixture, chocolate and half the flaked almonds. Spread mixture into prepared pan.
Combine the remaining flaked almonds with butter and caster sugar. Sprinkle over the top of the blondie.
Bake for 40 minutes or until a skewer inserted into the centre comes out with a few crumbs attached (but not wet batter). Cool blondie in the pan.
Turn out, then cut into squares to serve.
Loosely cover the blondies with foil if the almonds are browning too quickly. Store in an airtight container in a cool spot for up to 3 days. Refrigerate if the weather is hot and humid. Suitable to freeze.Test Kitchen tip