Chocolate-Chunk Cherry Blondie Recipe - Everyday Food with Sarah Carey
Decadent Cherry-White Chocolate Almond Blondies
My brother invited us over last weekend to his fancy new bachelor's pad overlooking the New York City skyline. He was supplying the snacks and lunch, so my mom and I each offered to bring a dessert. I cracked open my cookbooks and got inspired: I would use a Martha Stewart recipe for blondies (from her cookbook,The Martha Stewart Living Cookbook) as my jumping-off point for an original creation: Cherry-White Chocolate Almond Blondies. I still had some dried cherries left over from my Christmas cookies, and I was feeling adventurous.
Well, they came out as chewy and sweet-tart as I had hoped! I baked them in an 8x8 pan by accident, so they were actually a little taller than I expected—but I just cut them into smaller squares, so that nobody would OD on blondies. They were a hit at my brother's, and I left some at home too, so Rich and I nibbled on them all week long (and they stayed just as fresh-tasting and chewy by Day 7 as they were on Day 1.)
Here's the recipe—feel free to riff on it yourself. It might be delicious with semi-sweet chocolate chips instead, if you had a chocolate craving. Or keep the white chocolate chips, and replace the dried cherries with chopped dried apricots. Yumm!
White Chocolate Cherry Almond Blondies
12 Tbs (1 1/2 sticks) unsalted butter
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 cup packed dark brown sugar
2/3 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup white chocolate chips
3/4 cup slivered almonds
3/4 cup dried cherries, chopped
Preheat oven to 350. Butter/spray a 9-inch-square cake pan, and set aside. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. Using an electric mixer fitted with paddle attachment, cream the butter and both sugars until light and fluffy, about 3 minutes, scraping sides occasionally. Add the eggs, vanilla, and almond extract; beat until well combined. Add the flour mixture; beat on low speed just until combined. Fold in the white chocolate chips, slivered almonds, and dried cherries. Pour batter into pan, spreading top gently so it's level. Bake until golden brown and a cake tester (or toothpick) inserted in center comes out barely clean, 45-55 minutes. Cool completely before cutting into 16 squares.
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