Almond blonde brownies are always a good idea - and with the addition of cherries, this slice is also a great Christmas treat
- 425 g canned pitted black cherries in light syrup
- 125 g unsalted butter, chopped
- 300 g white cooking chocolate, chopped
- ¾ cup caster sugar
- 2 eggs, lightly beaten
- ¾ cup plain flour
- ½ cup self-raising flour
- ½ cup macadamia nut halves
- Icing sugar mixture, to decorate
- Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
- Drain cherries. Spread out onto absorbent kitchen paper. Gently press with extra paper to absorb excess moisture.
- Place butter and 200g of the chocolate in a large heatproof bowl. Sit bowl over a pan of simmering water. Stir until chocolate is almost melted. Remove from heat. Continue to stir until chocolate is smooth. Cool to room temperature.
- Stir sugar into chocolate mixture. Add eggs. Stir until well combined. Stir in combined sifted flours with nuts and remaining chopped chocolate. Add cherries. Gently mix until combined. Spoon into prepared pan. Smooth top.
- Cook in a moderate oven (180C) for about 40 to 45 minutes, or until cooked when tested. Stand in pan for 10 minutes before lifting out onto a wire rack to cool.
- Cut blondies into squares. Serve dusted with sifted icing sugar.
It’s important to not over-heat the chocolate, or it will seize. To make different flavoured blondies, replace cherries and macadamias with raspberries and pistachios or blueberries and slivered almonds.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||129.0 g|
|Total carbohydrates||495.0 g|
|- Sugars||376.2 g|
|Dietary fibre||11.4 g|