The spring is in the air, with rays of sunshine glimpsing through the clouds and birds cheering outside. At this time of the year, I love making something sweet and delicious for my soul, and as a reminder that warm sunny days are around the corner.
What do you know about Cherry Blondies Brownies? I always get asked, if those are real brownies or something else? Simply, the main difference between a blondie and a brownie is the choice of chocolate. Unlike well-known chocolate brownies – blondies are made with white chocolate to indulge in rich vanilla flavor and sweet buttery notes. And my favorite thing about them is that your imagination can go crazy with add-ins: chocolate chips, berries, nuts, spices, etc.
I spent quite some time trying to create a simple, but delicious blondie recipe, using the very best ingredients and all my favorite add-ins. The one I am going to propose today is easy to make and it turns out great every time – I really hope you will love it and it becomes your go-to Brownies too. I am proud to introduce you to my very special White Chocolate and Cherry Brownies.
PS Make sure you also check out my very special Carrot cake cookies.
Shall we start?
I always start with pre-weighing all the ingredients, so I am not distracted during the process. Best to use kitchen scales and be as precise as you can when you prep for baking – you’ll save yourself time and effort, and I promise you – you will get almost everything right the first time. The rest is quite straightforward
White Chocolate and Cherry Brownies Recipe
A quick and simple recipe to make for your tea time or serve as a dessert at your party - you will not be disappointed!
Ingredients
Batter:
- 85 grams Plain Flour
- 2 grams Table Salt
- 140 grams Unsalted butter
- 180 grams White Chocolate
- 2 Medium Eggs
- 90 grams White Sugar
Add-in:
- 140 grams Glazed Cherry
Instructions
- Mix flour with 1/4 of sugar and salt
- In a separate bowl start whisking eggs with the rest of the sugar until it starts making small bubbles as a sign, it's aerated. Best to use eggs when they are at room temperature, so you are avoiding quick thickening of fat & chocolate during the next stage.
- Melt your butter in the microwave using heat resistant bowl. To make this easier - chop your butter into small pieces. I normally do it in 3 stages each at 30 s (800 W) and mixing with a spatula in between. Once melted - leave it aside and melt chocolate, in the same way, using a separate bowl. Combine butter and chocolate and mix well until it is smooth.
- Now it's time to add butter/chocolate mixture into the bowl where we have eggs and sugar. Just mix it with a spatula until well combined, and then add dry ingredients, while gently mixing it aiming to get a smooth batter with no lumps.
- The very last thing is your add-ins. As I said, in this recipe, I am using glazed cherries from the shop. Just drop them into your batter and gently combine together with a spatula.
- Now, when your brownie batter is ready to be baked, place it in the preheated oven and bake with no fan for 30-40 min at 160 °C/320 °F. Please, note, that you may need to change your baking time if your tin is different in size. For this recipe, I used 18cm paper tin (7 inches). Use a wooden stick to check if it is ready - it should come out dry.
Notes
Once out of the oven – let it cool. My family loves our blondies chilled in the fridge overnight.
