22 6 / 2011
Cherry Blondies for a date that never was…
This guy Adam asked me on a date. I said yes. I usually say yes when that happens. He didn’t believe that I really bake as much as I said I do, so I decided to bring a treat on our date. I decided to make these in a muffin tray because I wanted to be able to throw a couple in a Tupperware in my bag. It also needed to stay in one piece through a day of consulting around NYC. I decided to play with this recipe because I knew my brother would love them. I reduced the white chocolate to make them less rich and my brother diggs cherries.
Well, Adam decided to make plans, confirm plans and then never respond to me with the details of the plans. So by 5 PM the day of the ‘7PM’ date, I decided to eat the blondies. It was the right choice.
Cherry Blondies
Ingredients
- 150g Good Quality White Chocolate
- 75g Butter
- 125g Sugar
- 2 eggs
- 1 tsp Vanilla extract
- 150g Plain Flour
- 150g Fresh Cherries
Instructions
- Pre-heat oven to 350oF.
- Grease a muffin tray
- Pit and chop the cherries in half.
- Break up 75g of white chocolate and melt over a bowl of simmering water
- Cream together the butter and sugar in a medium mixing bowl until light and fluffy.
- Add the eggs one at a time and make sure they are completely combined after each
- Mix in the vanilla.
- Add the melted chocolate and stir through.
- Sift the flour over and fold into the chocolate mixture.
- Roughly chop the remaining chocolate
- Add the chopped chocolate and cherries and fold through the blondie mixture.
- Spoon the mixture into the muffin tins about 3/4 of the way full and then gently tap the tray on the counter to flatten and smooth.
- Bake for 30-40 minutes in the oven or until toothpick comes out clean
