cherry, almond and white chocolate blondies

That, up there in the photo, is officially Greg’s new favorite blondie. And I can’t argue, it’s pretty darn tasty.

You’ve seen quite a few blondie variations here on my blog. There’s a good explanation.  They are a one bowl, easy to remember, recipe that revolves around the number one. As in: one stick of butter, one cup of brown sugar, one egg, one teaspoon vanilla extract, one pinch of salt, one cup flour, and one cup of mix-ins (sometimes, like here, more than a cup). It’s nearly infallible.

For the Cherry, Almond and White Chocolate Blondies, I swapped out the vanilla extract for almond extract.  There’s just something wonderful and delicious about the cherry-almond combination. It’s a classic. If you don’t feel like going out and buying almond extract, you can certainly use vanilla. Just make sure it’s the good pure vanilla stuff, not that imitation swill. Oh, the horror!

Cherry, Almond and White Chocolate Blondies a made by mike original

  • 1 cup light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 egg
  • 1 teaspoon almond extract
  • 1 pinch kosher salt
  • 1 cup all-purpose flour
  • 1/3 cup sliced almonds, 1 tablespoon reserved for topping
  • 1 cup white chocolate chips
  • 4 tablespoons very good cherry preserves

Preheat oven to 350 degrees. Spray an 8 inch pan with cooking spray, line the pan with parchment paper leaving an overhang on two sides. Spray the paper with cooking spray. Set aside.

In the bowl of an electric mixer beat brown sugar and melted butter until well combined, 5 minutes. Add egg, almond extract and salt and beat for 3 minutes more. Scrape down bowl, if needed. Add flour and beat until just combined. Mix in almonds and white chocolate chips.

Place the batter in the parchment lined pan and spread into an even layer. Drop individual tablespoons of preserves on top of the batter then swirl into the batter with a butter knife. Sprinkle remaining sliced almonds on top.

Bake for 20-25 minutes until just set and edges begin to brown. Do not over bake. You want them good and gooey.

Let cool on a wire rack, then cut into 16 pieces.


3 Comments Add yours

  1. Ellen says:

    Okay this looks positively sinful, and here I made plain boring chocolate/walnut brownies, BUT with homemade vanilla ice cream. Will try this next time. Thanks Mike

  2. michael says:

    Ellen, I’m sure that your brownies were pretty great, too.

  3. thickethouse says:

    Not supposed to eat anything like this, but wow! It’s really tempting.

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