Cherry Chocolate Blondie

Chewy, tasty and delicious – a special treat for an after school snack, these cherry chocolate blondies are a hit! 

Cherry Chocolate Blondie – Adapted from Averie Cooks

Ingredients

• 1/4 C butter, melted
• 1/4 applesauce
• 1 C brown sugar
• 1 egg
• 2 tsp. vanilla
• 1 C white whole wheat flour
• 1/4 tsp. salt
• 1 C dried cherries (we LOVE these)
• 1 C dark chocolate chips

Directions

In a large bowl, combine 1/4 C (half a stick) of butter, melted, with 1/4 C applesauce and 1 C brown sugar.  Stir to combine. 

Add in 1 egg, 2 tsp. vanilla, 1 C white whole wheat flour and 1/2 tsp. salt.  Stir well. 

Pour in 1 C dried cherries and 1 C dark chocolate chips. 

Pour/scoop the batter into a lightly greased 8x8 inch baking pan. 

Bake at 350 for 25-30 minutes until a toothpick inserted into the center of the blondie comes out clean. 

Enjoy!

Cherry Dark Chocolate Shortbread

These are the cookies Santa is getting at our house this year.

They are an elegant cookie -- perfect with tea or coffee; a great treat to serve to guests.

Santa needs a little elegance every once and a while, right?  A change from the traditional frosted sugar cookie, gingerbread men, or molasses cookie.

A buttery cookie, with hints of dark chocolate and cherries, drizzled with melted chocolate.

Try them.

Trust me.  You'll enjoy them greatly.


Cherry Dark Chocolate Shortbread  - Adapted from Recipes for Togetherness
{Print Recipe}

13 T butter, softened (1 stick + 5 T)
1/2 C sugar
1/2 tsp. vanilla extract
2 C all purpose flour
1/4 C corn starch
1/4 C dried cherries, diced
~1 T milk
1/4 C dark chocolate chips, diced
1 T sugar

Cream together butter and sugar.

Add in vanilla.

Then, mix together corn starch and flour in a medium bowl.

Add slowly to the flour mixture to the creamed butter.

Add in 1 T milk, slowly.  Adding only enough to get the dough to stick and clump together.

Then, mix in the cherries and chocolate.

Roll the cookies into 1 inch balls.

Place on an ungreased cookie sheet.

Spread 1 T sugar on a plate.

Press a small glass bowl into the 1 T sugar, and then press the cookies flat.

Bake at 300 for 20-30 minutes, until the bottom begins to brown.

Cool on the cookie sheet for 5 minutes before removing to a wire wrack.

If desired, melt 1/8 C chocolate chips in a small bowl.

Drizzle chocolate over the top of the cookies.

 Allow chocolate to harden before transferring to an airtight container to store.

Enjoy!



This post is linked to:

• Tasty Tuesday Parade of Foods
• Recipe Swap