Recipe: Cherry-Almond-White Chocolate Blondies
- 4 oz. butter (1 stick)
- 2 oz. vegetable oil (about 1/4 c.)
- 8 oz. brown sugar (about 1 c. packed)
- 2 oz. sugar (about 1/4 c.)
- 2 large eggs
- 1 tsp. vanilla extract
- 6 oz. all-purpose flour (about 1 1/4 c.)
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 c. dried cherries
- 1/2 c. white chocolate chips
- 1/2 c. cinnamon chips
- 1/2 c. sliced almonds (pecans work well, too)
- Preheat your oven to 350°F. Spray the inside of a 9”x9”x2” baking pan with cooking spray, line the bottom and sides with parchment or foil, and spray the lining with more cooking spray.
- Combine the flour, cinnamon, salt, baking powder, and baking soda in a mixing bowl and whisk together.
- In a medium saucepan, melt the butter and oil. Add the sugars and whisk until smooth. Remove from the heat, and beat in the eggs and vanilla extract.
- Pour the butter-sugar mixture into the dry ingredients and stir aggressively with a wooden spoon until no streaks of flour remain and the mixture is glossy. Fold in the nuts, cherries, and chips and pour the mixture into the prepared pan.
- Bake on the middle rack of your oven, 30-40 minutes, until a toothpick inserted in the blondies comes out with only a moist crumb sticking to it. You’ll want to leave them slightly underbaked for maximum chewiness. Remove from the oven, and allow to cool to room temperature before cutting and serving.
Photo and Recipe Credit: djwtwo / flickr.com / CC BY-NC-SA