Sweet Cherry Blondies Food

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.

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.

EASY BLONDIES

Steps:

• Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
• Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
• Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.

WHITE CHOCOLATE CHERRY BLONDIES

Steps:

• Preheat oven to 350.
• In a large bowl beat or whisk eggs, oil, applesauce, and vanilla. Whisk in brown sugar.
• Add flour, baking powder, and salt; stir until well blended. Stir in 1/3 c cranberries.
• Spread in a greased 9 x 13 pan coated with cooking spray. Sprinkle remaining cranberries, white chocolate chips, and walnuts on top. Gently press toppings down.
• Bake at 350 for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack and cut into bars.