Wednesday, 8 August 2007

Black and White Blondies

To give them a proper name they are really Black Cherry and White Chocolate Amaretto Blondies. When Myriam of ‘Once Upon A Tart’ announced another Brownie Babe event my first thought was unsurprisingly brownies. However, I decided I wanted to do something a little different this time (having participated in event no.1) and as blondies are also allowed I decided to create my own recipe based on them instead.

I decided to make the blondies extra blonde by melting in some white chocolate and to use whole black cherries which I hoped would provide a great colour contrast. During the making of the blondies I hit upon the idea of creating a brownie base layer before adding the cherries and the blondie batter, to give them a sort of baseline. As I was in an experimental mood I also added some amaretto to the blondie batter, in the hope it would complement the cherries.

The blondies are quite dense, fudgey and gooey when cooked with a slightly crisp/crackly surface and a velvety smooth texture with a slight chew. Due to the white chocolate, and their general nature, the blondies are quite sweet, but biting into a chunk of juicy cherry helps to cleanse the pallet and prevents them from being too rich or sweet. I was really pleased with how the cherries looked against the background of the blondie and I had arranged them so that there was a whole cherry included inside each square. To my annoyance I forgot to remove the stones from the cherries and didn’t realise until after they were in the oven. However, I think this helped them to retain their shape when cooked. I took these into work for the Monday Munchers and people didn’t seem to mind the stones. I think they rather liked spitting them out or nibbling around the outsides. I was a little disappointed at how the base brownie layer turned out very thin. It didn’t have quite the effect I was hoping for but its still there as a sort of outline. Next time I will use more of the batter for a thicker brownie layer.

Overall these are really tasty little treats and the flavours all worked together well. I think they actually taste better the next day, after sitting in the fridge which allows them to become even fudgeier and allows the flavours of the cherries and amaretto to develop more.

You have until 17th of August to submit your brownies or blondies to Myriam’s Brownie Babe event.

Black Cherry and White Chocolate Amaretto Blondies
100g butter
80g white chocolate
150g caster sugar
2 eggs
75g plain flour
16 black cherries, fresh or tinned.
2 tsp Amaretto
2 heaped tsp cocoa powder
2 tbsp hot water
1 tbsp additional plain flour

Pre-heat the oven to 180C. Line the base and sides of a 20cm/8 inch tin with greaseproof paper.
Melt the butter and white chocolate together in a small bowl, either in the microwave or over a pan of boiling water.
Whisk the eggs and sugar together in a large bowl until thick, creamy and paler in colour.
Stir in the melted chocolate mixture before sifting over the flour and folding in gently.
In a separate smaller bowl, dissolved the cocoa powder in the hot water until smooth. Transfer around ¼ of the white chocolate mixture into the smaller bowl containing the cocoa powder. Mix until well incorporated and add the additional tbsp of flour to thicken slightly.
Pour the dark chocolate batter evenly over the base of the prepared tin.
Arrange the cherries at regular intervals over the surface of the dark chocolate mixture.
Beat the Amaretto into the white chocolate batter and pour over the top of the cherries, ensuring they all get evenly covered.
Bake in the oven for 35-40 minutes until golden brown on top and a skewer inserted comes out relatively clean. (You may want to cover the tin with foil for the last 10 minutes of baking if it’s browning too much).
Allow to cool in the tin before removing and placing in the fridge for 30 minutes before slicing into squares.
Makes 16 squares.

1 comment:

Brilynn said...

I love cherries in anything, this sounds amazing!