Wednesday, August 6

Chocolcate Cherry Blondies

I saw gorgeous cherries at the farmers market over the weekend, and couldn't resist coming up with a recipe. Although I am not a huge fan of cherries on their own, I can get along with any fruit mixed with chocolate. 

Blondies are probably one of the quickest desserts to whip together. They are easier than even chocolate chip cookies! The only thing you really need to know is that blondies can easily be over worked and will become tough. For that reason I do not recommend using a stand mixer. 

You will also find a cherry pitter is essential to this recipe. If you don't have one, a sturdy straw or pastry tip can be used. Here are a couple resources to assist you: How to Pit Cherries and No Cherry Pitter?

1/2 cup unsalted butter, melted (1 stick)
1 cup light brown sugar
1 egg
2 tbs vanilla
1 cup flour
1/4 tsp salt
1 cup semi-sweet chocolate chips
1 cup fresh cherries, pitted and quarter

Preheat oven 350 degrees. Prepare an 8x8 baking dish with butter (or cooking spray).

In a large mixing bowl, melt a stick of butter, then mix in light brown sugar. Add the egg and vanilla until fully incorporated.

Stir in sifted flour and salt until just combined. Fold in chocolate chips and cherries. Batter will be very thick.

Pour (scrape!) batter into prepared baking dish. 

Bake at 350 for 28-32 minutes. The blondies are done when you can insert a toothpick into the center and it comes out clean. Let blondies cool for about 1 hour before you slice and serve.