Blondies tend to be misunderstood compared to their strongest brownies competitors. But these White Chocolate Cherry Blondies certainly stand out of the competition. The light sweetness of the award winning Food Thoughts Luxury White Chocolate Chips (35% cacao solids) is offset by the nutty note of burnt butter and the sharpness of cherries. The fudgey softness of these White Chocolate Cherry Blondies is sharpened by the deep chocolatey flavour of the Food Thoughts Luxury Dark Chocolate Chips (70% cacao solids).
For an extra crunchiness, sprinkle a handful of Food Thoughts Natural Roasted Nibs on the top. This wonderful ingredients combination makes these blondies incredibly moreish and the perfect accompaniment to a cup of tea. The question is, how many will you have?
Recipe created by cake designer Charlotte White
You will need
- 200g unsalted butter
- 150g Food Thoughts Luxury White Chocolate Chips
- 300g light muscovado sugar
- 3 large eggs
- 200g plain flour
- Pinch of salt
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 200g cherries (weighed with stones, which must be removed before baking)
- 50h Food Thoughts Luxury Dark Chocolate Chips
- 25g Food Thought Roasted Cacao Nibs
- YOU WILL NEED: 20cm x 30cm tin lined with baking parchment
PREHEAT OVEN: 160⁰C / 325⁰F / Gas Mark 3
Melt the butter in a heavy-bottomed saucepan over a medium heat. Continue to heat in the pan until the colour changes from golden yellow to a light brown. A nutty smell will let you know that the butter is ready. Immediately pour from the saucepan into a separate bowl and rest for 5 minutes.
Add to the bowl the White Chocolate Chips and allow them to melt.
In a separate bowl, beat the sugar and the eggs until pale and thick.
Add the flour and the salt to the pale mixture and combine gently.
Ensure that the White Chocolate Chips have melted completely, then stir into a thick liquid with the melted butter. Stir this into the blondie mix along with vanilla and almond extracts. The almond extract is optional but makes the taste of the cherries sing.
Gently fold the Dark Chocolate Chips, stoned cherries and Cacao Nibs into the blondie mixture ensuring all is evenly distributed.
Pour the blondie mixture into a prepared brownie tin and bake for 30 minutes, until set on top with a little residual wobble in the pan. Allow to cool completely in the tin before slicing into generous slabs.