Unless you mean Deborah Harry, I was just never much of a Blondie person
Fudge Brownies were always my first choice, however these super easy Cherry Blondies changed my mind!
Cherry Blondies have a burst of cherry in each bite and a beautiful glaze to top it off
Fresh cherries are abounding here in the US so it is an easy ingredient to find right now
But if you can only find frozen cherries that would be totally fine
Canned cherries will also work just be sure to drain the juice as much as possible before adding to the recipe
I am using banana in my recipe and I do not find them to be over powered by banana taste since it is just ½ cups worth
Equally substitute applesauce if you are opposed to banana or just don’t have one handy
Banana adds natural sweetness and the texture that we all love in thick gooey blondies
I recommend to use a fresh (not frozen) banana here that is super ripe and mashes nicely to a paste with your fork.
For the sugar glaze I used a simple confectioners sugar glaze
With a hefty teaspoon of Hibiscus Super Flower Powder to mine for this vibrant natural coloring
But you can of course use any coloring you prefer or none at all!
Or just use cherry juice in place of the soy milk in my recipe as listed below
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Notes for Success:
8″ x 8″ cake pan is the perfect size for this recipe
If you do not like to use flax you can replace with 2 teaspoons of your favorite egg replacer
Cherry Blondies
Ingredients
- Softened Vegan Butter 1 cup (226g)
- Light Brown Sugar 14 Tablespoons (196g)
- Ground Flax seed 2 Tablespoons (16g)
- Cherry Juice Or Water 3 Tablespoons (90ml) *see notes above
- Fresh Ripe Banana mashed ½ cup
- Vanilla extract 3 teaspoons (15ml)
- Cherry Extract 1 teaspoon (5ml)
- All Purpose Flour 2¼ cup (270g)
- Baking Powder ½ teaspoon
- Salt ¾ teaspoon
- Fresh or Frozen Cherries chopped 1 cup (150g)
For the Icing:
- Confectioners Sugar 1 cup (120g)
- Super Flower Powder *optional ½ teaspoon *see notes
- Plant Milk 2 Tablespoons (30ml)
Instructions
- Cream the softened vegan butter with the light brown sugar on high speed until light and fluffy
- Combine the flax meal with the cherry juice or water and whisk smooth set aside to thicken
- Once the vegan butter is sufficiently creamed add the aquafaba mixture and whip on high speed for 20 seconds to emulsify
- Add the mashed banana and vanilla & cherry extract, then mix on high speed to incorporate
- Add the flour, baking powder & salt and mix just until incorporated evenly
- Add the chopped cherries and in evenly
- Pour batter into the greased and parchment lined pan and bake in the preheated oven for approximately 35 minutes
- Cool in the pan and then flip the blondie out onto a cooling rack
- Combine all of the icing ingredients together in a mixing bowl and whisk smooth
- Pour the icing over the cooled blondie then cut into 12 bars
Preheat the oven to 350°F Grease & parchment line a 8" X 8" cake pan
Notes
Cherry Blondies can be frozen *preferably UN ICED for up to 1 month wrapped well to prevent drying out
Store blondies at room temperature for up to 4 days wrapped to prevent drying, for longer storage keep refrigerated for up to 1 week
If they taste as good as they look they are a winner. And I know they do.
I doubled the recipe because I only had a 9 x 13 pan. In spite of cooking for 47 minutes much of it still undercooked while toothpick did come out clean. I had hand mixed the flour at end to not overwork the dough. The taste was rather bland… I feel like cherry juice or extract is needed to push that cherry flavour. I think it would have been better for me to only 3/4 of the recipe and bake off rest in another pan. Also is the mashed banana really important to recipe? Since there is superflex egg in recipe maybe banana not necessary?? Love the idea of a cherry bar and trying to figure out what I did wrong. I weighed all my ingredients. Any thoughts on what else to watch out for.
Hey Nancy thanks for the thorough feedback. I’m sorry this recipe fell short~ I Agree to the cherry extract and probably juice in place of *perhaps the aquafaba*? *I will add this notation
I do make a note on the banana ingredient: “I am using banana in my recipe and I do not find them to be over powered by banana taste since it is just ½ cups worth
Equally substitute applesauce if you are opposed to banana or just don’t have one handy
Banana adds natural sweetness and the texture that we all love in thick gooey blondies
I recommend to use a fresh (not frozen) banana here that is super ripe and mashes nicely to a paste with your fork”
So this addition was to replace some of the sugar and oil