CHERRY BLONDIES
Makes 9 blondies
Recipe by Gaby Dalkin
Every summer, Gaby looks forward to
baking the fresh stone fruit she picks up
from Pike Place Market into fudgy
blondies. Cherries lend themselves espe-
cially well to blondies, balancing out the
blondies’ butterscotch notes with bursts
of sweet-tart.
2 cups (440 grams) fi rmly packed
light brown sugar
1 cup (227 grams) unsalted butter,
melted
2 large eggs (100 grams)
4 teaspoons (16 grams) vanilla extract
2 cups (250 grams) all-purpose fl our
1 teaspoon (5 grams) baking powder
¼ teaspoon (1.25 grams) baking soda
1½ cups (170 grams) sweet cherries,
pitted and halved
1 teaspoon (3 grams) Maldon sea salt
Confectioners’ sugar, for dusting- Preheat oven to 350°F (180°C).
Line a 9-inch square baking pan with
parchment paper, letting excess extend
over sides of pan. - In the bowl of a stand mixer fi tted with
the paddle attachment, beat brown sugar
and melted butter at medium speed
until combined, about 1 minute. Add
eggs and vanilla, beating until combined
and stopping to scrape sides of bowl
as needed. Add fl our, baking powder,
and baking soda, and beat at low speed
just until combined. (The batter will be
a bit stiff .) Reserve a few cherries for
sprinkling on top; fold remaining cherries
into batter. Spread batter into prepared
pan, and top with reserved cherries and
sea salt.- Bake until golden brown on top, 30 to
35 minutes. Let cool for at least 2 hours
before cutting. Dust with confectioners’
sugar before serving.