A blondie is the brownie’s fairer sister: and while the texture can be similar, the delicious, caramel flavour of a blondie comes from soft brown sugar. In this recipe, I have used dried cherries because they bring a tiny amount of sourness to offset some of the sweetness. You can find these in some supermarkets (definitely Sainsburys and Waitrose) and in health food stores or online. These are wonderful with a cosy cup of tea when it’s cold and/or wet outside: perfect for our current autumn weather!
– Heather
Ingredients
- 12oz/340g soft brown sugar
- 6oz/170g butter
- 2 eggs
- 1tsp vanilla extract
- a good pinch of salt
- 7oz/200g plain flour
- 8oz/225g dried cherries
Method
- Pre-heat the oven to Gas 6/180º fan. Grease and line an 8” x 8” (20x20cm) baking tin.
- In a saucepan, gently melt together the butter, sugar, salt and vanilla extract, and mix until smooth. Take the pan off the heat and mix in the two eggs.
- Gently fold in the flour and then stir through the cherries.
- Pour into your baking tin and bake in the oven for 35-40 minutes. When you move the tin, the middle shouldn’t ‘jiggle’ and the top should have lots of cracks.
- Allow to cool in the tin.
