When life hands you cherries...make Cherry Chocolate Chip Blondies
My daughter brought a shoebox full of cherries from France yesterday, picked in my sister-in-law's garden. I started eating them straightaway, but then thought to save a few for food blogging. They are delicious au natural, but why not spread the love to some poor plain blondies, the neglected cousin to brownies?
The batter for these will be quite thick. Don't let that worry you, the end result is delicious (even in my eggless version). The combination of textures and tastes will convince you, blondes have more fun, especially when accompanied by cherries and chocolate.
I've still got more cherries, and lots more ideas, not all of which include chocolate. I might make a cherry cooler tomorrow, and salsa the next day...and put some between the layers of a chocolate cake the next, because chocolate really does belong on the menu almost as often as cherries. (Did you know cherries are one of the 10 highest ORAC scoring fruits? In other words, they're an excellent antioxidant.)
1-1/3 cup flour
1 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup non-hydrogenated vegetable oil
2 egg substitutes
1 teaspoon vanilla
1 cup pitted and halved fresh sweet cherries
1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips
Preheat oven to 325°F and prepare an 8x8 baking pan.
Combine flour, brown sugar, baking powder, salt, oil, egg substitute, and vanilla; mix on low speed of electric mixer until well blended. Batter will be thick. Spread half of batter in baking pan. Scatter cherries over batter; spread remaining batter over cherries. (If you haven't left enough to spread equally, dollop spoonfuls over the cherries, and you'll be forgiven.) Sprinkle nuts and chocolate chips over top. Bake at 325°F 30 to 35 minutes or until wooden toothpick inserted near center comes out clean.
Next time, I'm going to add coconut to the top and make this a Hello Dolly Cherry Chocolate Chip Blondie.
Notes on ingredients: I used flax seeds whisked with water for the egg substitute, but you're free to use free-range eggs, of course, or Egg Beaters, or simply leave them out. When I substitute eggs in baked goods, I add a bit more baking powder, in this case no more than an extra 1/4 teaspoon. I used French walnuts, also a treat from the suitcase, instead of pecans, because they are every bit as good as pecans (not at all like their fellow EU walnuts, the more reserved English variety).