I have been experimenting with a Cherryripe inspired brownie and blondie. A blondie is a brownie that is made with white chocolate instead of dark or milk chocolate for those of you who hadn’t heard the term before. I have come up with this recipe for the white chocolate version. You can use the same ingredients to make a dark chocolate version if you like. I have used a combination of cherries from a tin and dried sour cherries from Black Pearl Epicure. I think the result is pretty good. Most of the cherries seemed to have sunk to the bottom so in the next batch I will sprinkle some gluten free flour over them before adding them to the mixture.
500gm of White Chocolate
4 extra large eggs
1 cup of castor sugar
1 teaspoon vanilla essence
1 1/2 cups almond meal
I cup of desiccated coconut
1 tin of cherries drained and dusted in gluten free flour
1 cup of dried sour cherries
Preheat oven to 350F or 180C.
Prepare baking pan (lamington pan) by lining with baking paper.
Melt chocolate and butter until just melted
Stir in vanilla
Beat eggs and sugar together until thick, then stir in cooled chocolate, butter mixture. Add coconut and almond meal. When completely incorporated add dried cherries and drained dusted cherries,
Spread into the pan and bake for 50 mins. The surface should look flaky. Put in fridge to cool (overnight is best), then cut into desired portions.
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