Tag: brownies

Cherry Almond Blondies


In life there are ‘everyday’ foods, foods you can eat anytime that are delicious and healthy and if they aren’t doing you any particular good, they certainly aren’t doing you any harm.

Then there are ‘once in a while’ foods, the ones that feel and taste great, but you know you shouldn’t have regularly.

These tender, chewy, sweet bars are of the latter category: they are made for ‘once in a while’. Luckily this doesn’t mean you shouldn’t enjoy them. You should. And because they are so delicious and you like them so much, you should share them with friends. It’s a win-win!

Cherry Almond Blondies

preheat youir oven to 350° and grease an 8×8 pan

½ C butter or margarine, melted and cooled

1 C light brown sugar, firmly packed

1 egg, beaten

1 tsp vanilla extract (or vanilla paste)

1 tsp almond extract

1 C flour

½ tsp baking powder

¼ tsp baking soda

pinch of salt

½ C dried cherries, chopped

½ C sliced almonds, divided

In a medium bowl combine the egg and light brown sugar, stirring well until very smooth. Add the vanilla and almond extracts. Slowly add the cooled melted butter beating well to incorporate.

Sift together the flour, salt, baking powder and baking soda. Add to the wet ingredients and stir well to combine. Add the cherries and half the almonds, stir them through the batter.

Scrape batter into prepared pan and smooth it into the corners. Sprinkle with remaining almonds. Bake at 350° for 25 minutes until golden and set. Allow to cool fully in the pan on a wire rack. Cut into 24 little pieces and serve.


There seems to be two schools of thought when it comes to brownies: some are cake-like and chewy, some are damp and dense and almost fudge-like. Since there is no leavening beyond the eggs, these brownies won’t rise. In fact they will puff slightly, develop a crust and then sink. This is thanks to a greater volume of chocolate than flour, much like a flourless chocolate cake. Many people will take brownies any way that they can get them, but for some of us, myself included, only the damp, fudgey ones will do. This recipe delivers just that. It is a simple recipe but decadent enough to be relegated to special occasions or extreme chocolate cravings. Enjoy!


preheat the oven to 350 degrees

Melt together over a double boiler (or a heat proof mixing bowl set over a pot of simmering water):

1 cup of chocolate chips

1/2 cup of butter

3/4 cup of sugar

Stir frequently until the mix is fully melted and glossy.

Set the chocolate mix aside to cool slightly. As it cools, butter and line with parchment, an 8×8 inch baking dish. Allow the paper to hang over the edge to act as “handles” for lifting the brownies from the pan later. Lightly butter the paper as well!

To the now cooled chocolate mixture add:

1 tsp. vanilla

2 beaten eggs

Mix quickly and thoroughly then add:

3/4 cup of cocoa

1 tablespoon of very finely ground coffee or instant espresso

Once fully combined, add

3/4 cup all purpose flour

1 cup chopped walnuts (entirely optional)

The batter will be sturdy. Smooth it into the prepared pan and bake for 45 mins. When tested with a toothpick the crumbs attached to it will be quite damp. Don’t let this stop you!

Allow the brownies to cool for 15 minutes in the pan, then carefully lift our with the paper “handles” and allow to cool completely on a wire rack. Cut into 24 small pieces.

White Chocolate and Almond Blondies



It’s the height of strawberry season and everywhere you look in the market you will see baskets and bags brimming with ripe, red, ready-to-be-devoured berries. Strawberry shortcake is, of course, the quintessential strawberry dessert of late spring/early summer, but personally, I have always found it to be a bit disappointing. For me, the biscuit-type short cake of the classic dessert leaves much to be desired, so when the season hits and strawberries are bountiful and my taste buds yearn for something strawberry shortcake inspired, I look for other alternatives. (more…)