Cherry White Chocolate Blondie is 'Christmas in a MOUTHFUL'!
Using brown sugar in the mix adds to the deliciousness.
Ingredients:
1 1/2 cups of pitted canned cherries (with juice drained)
2 Tablespoons of brandy
3/4 cup soft butter
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2 eggs
1/2 cup almond meal
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
3/4 cup white chocolate (chopped)
Powdered icing sugar to dust
Method:
Preheat the oven to 180 Celcius (356 farenheit)
Line a rectangle brownie pan (32 x 18cm/ 12.5 x 7 inch) with baking parchment paper.
In a non-metallic bowl place the drained cherries with the brandy.
Set it aside.
Using electric beaters, mix in a bowl, the butter, brown sugar and vanilla until pale and creamy.
Add the eggs and beat well.
Add the flour and almond meal.
Beat again.
Reserve six cherries to decorate the top of the blondie once baked.
Fold the rest of the cherries and chocolate through the mixture.
Spread into the prepared pan.
Bake 35 minutes or until a skewer comes out with a few crumbs but not wet.
Cool in the pan.
Lift out of pan and when cold, plate, dust the Blondie with powdered icing sugar, and group the cherries in threes on top.
Note: you can omit the brandy if preferred.
use a Christmas template (sourced from the internet, printed onto paper).
Place the template in position on the top.
Sprinkle sieved powdered icing sugar over the top of the Blondie.
Carefully remove the template.
It is such an easy way to decorate a cake, slice, brownie or blondie...
Repeat so you have two images on the blondie.
and serve with fresh cream or vanilla ice cream.
