Thursday, June 16, 2011

White Chocolate Cherry Blondies

I’m a firm believer in blondies; they can fix anything. In a bad mood? Bake blondies. PMSing? Bake blondies. Worried that you might fail your science exam tomorrow because you haven’t studied yet? Bake blondies. (Or, you know, you could just go study...)

Originally, I had planned to make regular chocolate brownies, but I decided to try these White Chocolate Cherry Blondies instead. Blondies are like the albino cousin of brownies. Usually, blondies are butterscotch based, but I love that these have the addition of white chocolate.

Dense and chewy with a touch of cakey, these blondies deliver in terms of texture. The dried cherries add a tart twist which complemented the blondies, but the white chocolate flavour was not quite as pronounced as it could have been. The thing I love the most was that they were super simple to make and came together in about 10 minutes, tops. Blondies are my new go-to study-snack.

Click below for the recipe.

White Chocolate Cherry Blondies

Yield: 16 blondies

  • ½ cup butter
  • 4 ounces white baking chocolate, chopped
  • 2 eggs
  • ½ cup golden brown sugar
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • dash salt
  • 1/3 cup dried cherries


Preheat oven to 350F. Line an 8x8x2-inch baking pan with foil, leaving about 1 inch overhang. Grease foil; set pan aside.

In a medium saucepan, heat and stir butter and 2 ounces white chocolate over low heat until smooth. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon until just combined. Stir in flour and salt.

Bake for about 25-30 minutes, until a skewer inserted near the center comes out almost clean. Cool in a pan on a wire rack. 

In a small bowl set over top a pan of gently simmering water, melt the remaining white chocolate. Remove blondies from pan; place on cutting board. Cut into 16 squares. Drizzle bars with melted white chocolate. 

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