Calphalon HE700CO manual Dried Cherry and White Chocolate Blondies, Ingredients, Method

Dried Cherry and White Chocolate Blondies

Ingredients:

Makes 12 to 15 squares

Butter for interior of 9x13-inch baking pan 1 cup dried, tart cherries

8 tablespoons Cognac

1 cup lightly packed light brown sugar

1 cup unsalted butter, softened

2 large eggs

¾cup dark corn syrup 2 tablespoons Cognac

2 cups all purpose flour

½ teaspoon baking powder ¼ teaspoon salt

1 cup white chocolate morsels

Method:

Position the oven rack in the lower slot with the rack oriented upwards. Preheat your Calphalon XL Convection Oven to 350 degrees. Butter the interior of a shallow 9x13-inch pan. Place the 8 tablespoons 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 tablespoons 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 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. Cut into squares

and serve.

Serving suggestion – White Chocolate Drizzle:

½cup white chocolate morsels 2 teaspoons whipping cream

Bring the cream to a simmer in a small sauce pan or butter warmer. Whisk in the morsels. Drizzle over the top of the blondie before cutting. (Make sure the blondie is completely cooled before drizzling).

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