Sweet Cherry Blondies Recipes

CHOCOLATE CHIP CHERRY BARS

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
• In a medium microwave-safe bowl, melt the butter, about 60 seconds.
• To the melted butter, add the brown sugar and stir to combine.
• Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.
• Fold in chocolate chips, fruit (I don't halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
• Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set.**
• Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.

WHITE CHOCOLATE-CHERRY BLONDIES

Steps:

• Heat oven to 325°F. Grease or spray 13x9-inch pan. In large bowl, beat brown sugar, butter, vanilla, almond extract and eggs with electric mixer on medium speed until light and fluffy.
• On low speed, beat in flour, baking powder and salt until well blended. Set aside 1/4 cup of white chocolate bar chunks. Stir in remaining chunks, almonds and cherries. Spread batter evenly in pan.
• Bake 35 to 40 minutes or until top is golden brown and set. Cool completely, about 1 hour.
• In small microwavable bowl, microwave reserved white chocolate bar chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Drizzle glaze over bars. Or if desired, place glaze in small food-storage plastic bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over bars. Let stand until glaze is set, about 3 hours. For bars, cut into 6 rows by 6 rows.

SWEET CHERRY BLONDIES

Steps:

• Combine flour, brown sugar, baking powder, salt, oil, eggs and vanilla; mix on low speed of electric mixer until blended. Mix 1 minute on medium speed. Batter will be thick.
• Spread half of batter in oiled and floured 9-inch baking pan.
• Toss cherries in small amount of flour. Scatter cherries over batter; spread remaining batter over cherries. Sprinkle pecans over top.
• Bake at 325 30-35 minutes or until wooden pick inserted near center comes out clean. Cool on rack and cut into 16 pieces.
• Chocolate Chip Variation: Sprinkle 1/2 cup chocolate chips over batter with pecans.