Every summer, Gaby Dalkin of What’s Gaby Cooking looks forward to baking the fresh stone fruit she picks up from Pike Place Market into fudgy blondies. Cherries lend themselves especially well to blondies, balancing out the blondies butterscotch notes with bursts of sweet-tart.
Makes 9 blondies
- 2 cups (440 grams) firmly packed light brown sugar
- 1 cup (227 grams) unsalted butter, melted
- 2 large eggs (100 grams)
- 4 teaspoons (16 grams) vanilla extract
- 2¼ cups (281 grams) all-purpose flour
- 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 fitted 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 flour, 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, 50 to 55 minutes. Let cool for at least 2 hours before cutting. Dust with confectioners’ sugar before serving.