Cherry Blondies – Budget Bytes

Whenever I long for something sweet, but I am fed up with the fact that the same old same old old old old, a lot of this fudgy, tough, fragrant cherry blondies whip! The creamy white chocolate, sharp cherries and crispy almonds make this recipe. This is not a typical blondie! I don’t use almond train too often, but the combination of his taste with cherries and white chocolate is just a child’s play for me. (But a bit goes a long way, so use it economical!)

Simple recipe for cherry blondes

Blondies are like Brownies, only without the cocoa. Instead, they are made of brown sugar and vanilla and have the best butter -like taste and tough texture.

For these cherry blondes, I mix in the filling of cherry cake in canned food (adds a sweet cherry taste without much excitement or costs), splinter almonds and white chocolate chips. I also breathe the butter first to get a nutty, almost toffee-like wealth that is absolutely worth the additional minutes. A mixture of brown and white sugar makes the perfect balance between moisture and structure, while a splash gives almond extract a taste in Frangipan style. Bake them once and you will see why I come back to this combination again and again. 😋

How to take Kirschblondies step-by-step photos

Collect all of your ingredients and heat your oven to 350 ℉. Line the fat and an 8 × 8 -inch bustle with parchment paper. For the time being, put this aside.

Mix the dry ingredients: Place 1 ¾ cups of flour, ½ tsp baking powder and ¼ teaspoon of salt in a mixed bowl. Set the aside.

Mix the wet ingredients: Combine 1 large egg, 1 teaspoon vanilla, ½ tsp almond extract and a ½ cup of cherry cake filling in another mixed bowl. Put this aside for the moment.

Tan the butter: Add 1½ sticks seasoned with a salted butter to a saucepan or a pan over medium heat. Melt the butter up to frothy and whip it from time to time to prevent the milk solids from burning and sticking on the bottom of the pan. Babysing and don’t let it burn! It usually takes about 5-8 minutes to brown butter tan.

When the butter is browned, it smells nutty and is darker. There will also be brown spots (these are roasted milk solids and they are full of taste). Remove it after completing the stove.

Make the dough: Pour the tanned butter into a mixed bowl and add ½ cup of granulated sugar and 1 cup of brown sugar.

Use a hand mixer on a low to combine the tanned butter and sugar. If you add the moist cherry cake filling mix after mixing, continue to mix until you are thoroughly combined.

Now fold in the dry flour mixture early until a thick dough forms.

Finally, fold ¼ cup of white chocolate pieces and ¼ cup of almonds.

Pour the dough into the prepared baking dish. If you have extra, give the dough with a few white chocolate pieces and splinter almonds so that it looks extra pretty.

Bake: Place the baking dish in the preheated oven and bake it for 50-55 minutes. They are ready as soon as a toothpick introduced in the middle comes out clean.

Let your homemade Kirschblondies cool down for 20 minutes before cutting off the best results. You can still be a little sticky! They are definitely tougher than an average brownie, but just as delicious. Enjoy!

Tips on the brown butter

I tan the butter in this recipe for cherry dessert because it gives the blondies the most amazing, deep and nutty taste, cannot keep up with the simple melted butter. You could Skip this step and just melt it, but it would definitely not taste the same.

To be honest, it is so easy to brown butter and only takes about 5-8 minutes from start to finish! Here you can find out how to do it right (we also have a step-by-step ceiling with photos about how you can also brown butter that you can also check!):

1. Use a bright pan if you have one. It makes it easier to see how the color change changes.
2. Watch it exactly. Browning happens quickly and can burn before you know. Stay nearby and use medium heat.
3. It will start to be ashamed. This is normal. Just stay gently stir so that nothing stays on the ground.
4. Look for brown spots. These are the milk solids that are exactly what they want.
5. Pull it off the heat immediately. As soon as it smells nutty and the color deepens, take it out of the heat for about 5 minutes! It is ready to use.

You can even make a large amount of tanned butter and keep in the fridge for 1-2 weeks and use them in future recipes. It is obviously delicious in the recipe of my cherry blonde, but it is also surprisingly thrown with simple pasta, drizzled over roasted vegetables or mixed in oatmeal.

Storage instructions

Personally, I enjoy these cold cherry cake blondes! I like to keep them in a airtight container in the fridge and then snap myself when I need a sweet pick-me-up. You will be good for up to 3-4 days if you are saved in this way. You can also freeze them in a freezing container for up to 3 months.