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Savor the tastes of lusciously sweet cherries with a hint of tart, simmered in Cognac for a decadent melding of flavor.

Dried Cherry and White Chocolate Blondies

  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Dessert
  • Serving Size: Yield 12 - 16
Ingredient Description:

1/2 c. Cognac plus 2 Tbsp. Cognac, divided

1 c. dried, tart cherries

1 c. lightly packed light brown sugar

1 c. unsalted butter, softened

2 large eggs

3/4 c. dark corn syrup

2 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1 1/2 c. white chocolate morsels, divided

2 tsp. whipping cream?

Position the oven rack of an electric convection oven in the lower slot with the rack oriented upwards.  Preheat your convection oven to 350°F/180°C.  Butter a shallow 9x13-in. pan. 

Place the 1/2 c. Cognac into a small sauce pan or butter warmer.  Add the cherries and simmer until most of the Cognac has been absorbed.  Reserve.

Mix the brown sugar, butter, eggs, corn syrup and 2 Tbsp. Cognac in a large bowl.

In another bowl, combine the flour, baking powder and salt.  Add the flour mixture to the corn syrup mixture.  Add the cherries and 1 c. white chocolate morsels.  Combine thoroughly.  Pour the batter into the prepared pan. 

Bake for 25 minutes or until the batter forms a light crust and just begins to set.  Remove from the oven and cool for a few minutes. 

Bring the cream to a simmer in a small sauce pan or butter warmer.  Whisk in the 1/2 c. morsels and melt.

Drizzle over the top of the blondie before cutting.  (Make sure the blondie is completely cooled before drizzling).

Cut into squares and serve.