What a mouthful - for a name; I'll have to think of a better one. But I like the combination of dried cherries, chocolate chunks and toffee, and I have a favourite cookie recipe with such, so, I thought to make a blondie version. Blondies are like the more well-known brownies, save they don't have the cocoa/chocolate that makes them dark; often too they use brown sugar and are brown sugar blondies. I use muscovado sugar, a better version of brown sugar, but I think that you can just use brown sugar, and they will turn out fine. Certainly, these turned out fairly tasty, I must say, quite good, even better after sitting for a while, though I think that I would up the amount of cherries next time, so feel free to play with the amounts. The hazelnuts are optional, of course; I've added them because, well, I like them too.
Cherry Chocolate Chunk Hazelnut Toffee Blondies1/2 cup butter (1 stick), melted
1 cup light muscovado sugar
1 egg
1 tsp vanilla
1 cup unbleached all-purpose flour
1/8 tsp salt
3/4 cup hazelnuts, toasted and ground fine
1 cup dark chocolate, in chunks
1/4 cup dried cherries
1/4 cup toffee bits
Butter a 9"×9" pan; use an 8"x8" pan for a thicker blondie. Mix the melted butter with brown sugar and beat until smooth. Beat in egg and then vanilla. Stir in flour and salt. Mix in hazelnuts, chocolate, dried cherries and toffee bits. Spread batter (it will be thick) over bottom of pan and bake at 180C/350F 20-25 minutes, or until set in the middle. Cool on rack in pan. Cut into squares to serve.
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