Cherry Blondie is a favourite for the whole family and it rarely lasts very long at all. I found this recipe on taste.com.au and it is very similar to Miss M's.
- 100g butter, chopped
- 180g white chocolate, chopped
- 3/4 cup caster sugar
- 2 eggs, lightly beaten
- 3/4 cup self-raising flour, sifted
- 3/4 cup plain flour, sifted
- 415g can stoneless black cherries in syrup, drained
- Icing sugar mixture, to dust
- Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm (base) rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Melt butter and chocolate in a medium saucepan over medium-low heat. Remove from heat. Set aside for 5 minutes to cool.
- Add sugar, eggs and flours to pan. Stir to combine.
Spread into prepared pan (mixture will be thick and may appear split).
Press cherries into mixture. Bake for 30 minutes or until edges are firm
and top golden. Cool in pan. Dust with icing sugar. Serve.
I am going to link in with Melody's Tuesday Treasure just because this is not just mine but a family treasure.