Before I get started on today’s recipe, an update from my ortho doc. As of this Sunday, I’ll be allowed to start putting weight on my left leg/ankle/foot! Wish me luck. It will be the first time I’ve walked since my little oopsie on July 29. I cannot wait. You just can’t imagine how difficult it is to do anything without putting weight on one foot. And I’ll tell you something else. This whole experience has given me a completely new appreciation of people who have physical limitations. I admire their determination even more than I did before.
Now, on to the recipe!
What I have for you today is a blondie. A lovely bar cookie, first cousin to brownies, that is easy to make and totally delicious. As a matter of fact, blondies are pretty much just brownies without the chocolate. Leaving the chocolate out lets the buttery, brown sugary goodness really shine through.
But these are no ordinary blondies. Nope. They have two special additions. Chocolate chips and dried cherries! Yum! Such a perfect treat for fall weather and good with either a cup of coffee or a glass of milk. Make these this weekend and you’ll get hugs from everyone. I guarantee it.
Start by preheating your oven to 350 degrees. Then whisk together the dry ingredients and set that aside.
Use a mixer to beat the butter and both sugars together until you have a nice pale, fluffy mixture. Beat in the eggs and vanilla. Now reduce the mixer speed to low and add the flour mixture beating until it’s well combined.
Switch to a spatula or wooden spoon and stir in the chocolate chips and cherries.
Just look how thick that batter is! It had no problem at all holding the spatula upright.
Press the batter into a 9×13 pan, no greasing necessary, and bake it until a tester comes out with just a few crumbs clinging to it.
Cool completely in the pan on a wire rack. When ready to serve, cut into squares and dust with a little powdered sugar.
Traditional "blondie" recipe with the addition of chocolate chips and dried sweet, tart cherries.
- 2 2/3 cups all-purpose flour
- 4 tsp. baking soda
- 1/2 tsp. salt
- 2 sticks butter, room temperature
- 2/3 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 1 tsp. vanilla
- 1 cup chocolate chips
- 1 cup dried cherries
- Powdered sugar (for garnish)
- Preheat the oven to 350 degrees.
- Whisk together the flour, baking soda, and salt and set aside.
- Using a mixer, beat butter and both sugars together until pale and fluffy (about 3 minutes).
- Beat in eggs and vanilla.
- Reduce speed to low and add the flour mixture. Beat until combined.
- Using a spatula or wooden spoon, stir in the chocolate chips and cherries.
- Press batter into a 9x13 metal pan.
- Bake until a toothpick inserted near the center comes out with a few moist crumbs (28-30 minutes).
- Let cool completely in the pan on a wire rack. When ready to serve, cut into squares and dust with powdered sugar.
May be stored at room temperature for up to 5 days.
Original recipe from Everyday Food Magazine
Other blondie recipes you might enjoy from around the internet:
- Ginger Walnut Chocolate Blondies from Joy the Baker
- Peanut Butter Chocolate Chip Blondies from Two Peas and Their Pod
- Nutella and Cream Cheese Swirled Blondies from Cookin’ Canuck
- Pumpkin Blondies from Annie’s Eats
- Raspberry Blondies from MyRecipes
- Cinnamon Pecan Blondies from Leite’s Culinaria
What I was up to…
- One year ago: Meatballs and Creamy Tomato-Dill Sauce
- Two years ago: Red Cabbage Slaw
- Three years ago: Hambone Soup