These are the opposite of our chocolate TNT. That might lead you to believe you’re dealing with docile dough. Let us assure you: these cherry bombs still pack plenty of punch.
You might mistake me for a seasoned confectionary arms dealer, looking at my rap sheet (website). But it was the first time I made these. And so it was sheer luck that has landed me this position of social power. She who masters taste controls the cake. She who controls the cake will forever be in good taste.
Cherry Chocolate Blondies
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 24 blondies
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450 gr butter (room temperature)
300 gr sugar
100 gr brown sugar
1 tablespoon(s) of vanilla sugar
4 lime(s) (zest)
500 gr flour (all purpose)
1 tablespoon(s) of baking powder
1 teaspoon(s) of salt
250 gr cherries (pitted)
100 gr chocolate (dark and chopped)
Line a pan (30x20 cm/12x8 inch) with parchment paper.
Preheat your oven to 180°C / 360°F.
Cream butter with sugar.
Add lime zest.
Add eggs one by one.
Add sifted flour, baking powder and salt and stir until smooth.
Gently stir chocolate and cherries in.
Pour the mixture in the tray.
Bake for 25-30 minutes or until ready.