Cherry Blondies
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These Cherry Blondies combine a rich, almond-flavored cookie base with a sweet swirl of cherry jam. They are incredibly quick and easy to make for an informal dessert.
Servings: 16
Calories: 248kcal
Equipment
- 1 Mixer optional
- 1 9 inch square baking pan
Ingredients
- 1½ cups (188 grams) bleached, all-purpose flour
- ½ cup (62 grams) almond flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (2 sticks or 227 grams) unsalted butter
- 1 cup (192 grams) dark brown sugar
- ¼ cup (50 grams) granulated sugar
- 2 large eggs
- 1 tablespoon almond liqueur or 1 teaspoon almond extract
- ½ cup cherry jam
Instructions
- Preheat the oven to 350°F. Butter a 9 inch square pan or line the pan with parchment paper and lightly butter the paper.
- Sift or whisk the flours, baking powder, baking soda, and salt into a medium sized bowl.1½ cups (188 grams) bleached, all-purpose flour, 1 teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ cup (62 grams) almond flour
- Brown the butter in a small saucepan over medium-low heat until it starts to darken and the "popping" sound stops. Let cool slightly.1 cup (2 sticks or 227 grams) unsalted butter
- Add the sugars to a mixing bowl, add the brown butter without scraping the bits at the bottom of the pan, and beat until combined.1 cup (192 grams) dark brown sugar, ¼ cup (50 grams) granulated sugar
- Beat in the eggs for one minute, one at a time, scraping down the side of the bowl as necessary.2 large eggs
- Beat in the almond liqueur.1 tablespoon almond liqueur
- Mix in the dry ingredients just until uniform.
- Transfer the batter to the prepared pan.
- Dollop the cherry jam on top of the batter. Then use a knife to swirl the jam into the batter, being careful not to go to the bottom of the pan.½ cup cherry jam
- Bake your cherry blondies for 30 to 35 minutes, until a toothpick inserted into the blondies comes out clean and the blondies are just slightly firm to the touch. Cover the blondies loosely with foil if they are browning quickly.
- If you used parchment paper, let the blondies cool in the pan for 10 minutes, then use the parchment to remove the blondies to a rack.
- Store cherry blondies at room temperature for up to 1 to 2 weeks.
Notes
Lining the baking pan with parchment makes it easier to cut the cherry blondies.
Light brown sugar can be substituted for dark brown sugar in this recipe. It will just give a slightly less prominent taste.
Vanilla can be substituted for the almond liqueur because they have similar alcohol by volume.
Nutrition
Calories: 248kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 206mg | Potassium: 47mg | Fiber: 1g | Sugar: 20g | Vitamin A: 384IU | Calcium: 35mg | Iron: 1mg