White Chocolate & Cherry Blondies

The perfect treat to enjoy while doing your Christmas planning (any excuse, eh?), whip up a batch of these blondies.  Add a slice to lunchboxes or make some for the Christmas fairs, events and bake sales.

White Chocolate & Cherry Blondies


200g unsalted butter
150g white chocolate
300g light muscovado sugar
3 large free-range eggs
¼ tsp salt
1 tsp vanilla extract
200g plain flour
50g freeze-dried whole cherries
20ml water


1. Preheat oven to 180ºC/Fan 160ºC/Gas 4.  Grease and line a tray bake tin.

2. Melt the butter in a pan, then cook gently for about 5 minutes, until it turns golden and the butter smells biscuit-like.

3. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt.  Stir until smooth.

4. Whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale.

5. Add the flour, salt, cooled chocolatey butter and vanilla.  Fold with a metal spoon or spatula until even.

6. Pour the mixture into the tin, then scatter with the rest of the chocolate and the cherries sprinkled with a little water.

7. Bake for 40-45 minutes or until risen all over with a dark golden crust.  Cool completely in the tin, then cut into squares.

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