White Chocolate Cherry Blondies
Fudgy, chewy, jammy. These white chocolate cherry blondies are going to be your new favourite traybake! So simple to make, but so delicious!
Ingredients
- 225 g white chocolate
- 175 g unsalted butter
- 165 g caster sugar
- 100 g soft light brown sugar
- 165 g plain flour
- 1/4 tsp salt
- 2 large eggs
- 1 large egg yolk
- 130 g black cherry jam
Instructions
- Firstly, grease and line an 8x8inch square baking tin and preheat the oven to 200C/180C Fan/Gas Mark 6.
- Very finely chop 150g of the chocolate and place into a large bowl. Then melt the butter (either in the microwave or in a small pan) and pour over the chocolate, whisking by hand until completely melted. Then whisk in both the sugars until fully combined. Then whisk in the flour and salt - the mixture will be very stiff at this point. Finally, whisk the eggs and egg yolk together in a small bowl, then pour into the batter and whisk until your batter is thick and glossy. Roughly chop the remaining chocolate, and mix into the batter.
- Finally, pour the batter into your prepared tin and spread out evenly. Dollop small spoonful's of the cherry jam over the batter, then using a skewer or knife, swirl the jam into the batter.
- Bake in the oven for 33-36 minutes until golden brown, and the blondies have a slight jiggle in the middle. Leave the blondies to cool at room temperature, and then place in the freezer to chill for 2 hours before slicing.
Notes
Blondies are best kept in the fridge in an air-tight container. Blondies will keep for 4-5 days.
Blondies can be frozen. Wrap each blondie individually in clingfilm before freezing. Blondies can be consumed direct from the freezer.