Cherry and Cranberry Blondies with Double Choc and Rum

 

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.

Ingredients

• 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

1. Lightly grease and flour a 9″ x 13″ pan.
2. Mix melted butter with brown sugar, and beat until smooth. Beat in the eggs and add the vanilla extract.
3. Add salt, stir in the flour and the baking pwder. Fold in the cherries, cranberries and chocolate chips
4. Pour rum and add an extra tablespoon of flour.
5. Fold the dough well
6. 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.