The blondies were the crowd’s favourite when I made them for the after-church fellowship. Blondies are brownies’ lesser known sister – they may not be that chocolatey but they can be as decadent and even more addictive! They’re very easy to make and ultra-versatile with whatever that you have in the pantry! The cherry, cranberry, chocolate and rum were my own version of the Blondies. The recipe has been adapted to 9″ x 13″ pan – so if you have an 8″ x 8″ pan, just half the amount listed below.
- 225g of butter, melted
- 2 cups of brown sugar
- 2 large eggs
- 2 tsp of vanilla extract
- 2 pinches of salt
- 250g of plain flour
- 1 tsp of baking powder
- 1/4 cup of rum
- 1/2 cup of dried cranberries
- 1/2 cup of glazed cherries, quartered
- 1/2 cup of white chocolate chips
- 1/2 cup of dark chocolate chips
- Lightly grease and flour a 9″ x 13″ pan.
- Mix melted butter with brown sugar, and beat until smooth. Beat in the eggs and add the vanilla extract.
- Add salt, stir in the flour and the baking pwder. Fold in the cherries, cranberries and chocolate chips
- Pour rum and add an extra tablespoon of flour.
- Fold the dough well
- Pour the dough into prepared pan. Bake at 180C for 20-25 minutes or until it is set in the middle (check with a toothpick until it comes out clean). Do not overbake, you would still want your blondies to be moist and chewy. Cool on a rack before cutting the slices.