With Mother's Day just around the corner, I took it upon myself to think of a yummy treat that is not only delicious but a sinch to make. And what better way to celebrate mother's day than a pretty pink Sour Cherry Blondie.
I've come to realise that a Blondie is simply a white chocolate brownie. Who knew?! And until yesterday I had never, ever actually eaten one before. Let alone made one. So I decided to give it a crack.
White chocolate (which to some critics is not even considered chocolate) can be quite sweet. However, Morello cherries are quite sour and when combined together they really balance each other out. Being a brownie type slice, cook as much or as little as you like. But in my personal opinion, the fudgier, the better.
Whatever your personal preference, you're sure to be in your mum's good books if you surprise her with these blondies this Mother's day.
220g White Chocolate
3/4 cup Sugar
2 tsp Vanilla Essence
1 cup Plain Flour
1/2 cup Morello Cherries, drained
To make the Blondies...
Preheat oven to 170°C. Grease and line a 20cm cake tin with baking paper.
Firstly, drain the cherries and allow to sit while you make the blondie.
In a saucepan, melt together the butter and white chocolate until smooth. Remove from the heat and stir in the sugar and vanilla. Set aside to cool for 5 minutes. Once cooled, whisk in the eggs one at a time. Add in the flour and mix well. Lightly fold through the cherries.
Pour into prepared tin and bake for 35-40 minutes. Remove from the oven and allow to cool in the tin before cutting.
A small note of the cherries...
While eating one of the blondies, I discovered that some of my pitted cherries were not actually pitted. So just double check them before you fold them through the batter, your teeth will thank you for it