It’s day two of Blondie Week. Today we feature the Cherry Chocolate Almond Blondie.
Dried cherries are one of my favorite additions to baked goods. So I knew that when I was experimenting with blondie recipes, there would definitely have to be a cherry version. A couple of things that go very well with cherries? In my humble opinion, those two items are chocolate and almonds. In addition to the sliced almonds I swapped out the vanilla from the original blondie base for some almond extract. You can certainly taste the difference in these bars.
They bake up pretty pale. So be careful to not over bake. When the center no longer jiggles, you’ll know that they’re done.
Cherry Chocolate Almond Blondies – Adapted from Mark Bittman’s HOW TO COOK EVERYTHING
- Non-stick cooking spray
- 8 tablespoons (one stick) unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon almond extract
- Pinch of salt
- 1 cup all-purpose flour
- 1/2 cup dried cherries
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup sliced almonds
Preheat oven to 350 degrees, Line an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two sides. Spray with cooking spray.
In a large bowl, mix melted butter with brown sugar until smooth. Beat in egg and almond extract.
Add salt and flour. Mix until just combined. Add dried cherries, chocolate chips and almonds. Mix until evenly distributed in batter.
Pour into prepared pan and bake at 350 degrees for 20-25 minutes, or until the middle is set. Do not over bake. Let cool on a rack for 15 minutes, then lift using the foil or paper and transfer the blondies to a rack to cool completely. Remove the foil or paper and cut into squares.