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Cherry Nutella Blondies

Sometimes that ‘sweet thing’ craving simply won’t be satiated with a tablespoon of Nutella, eaten whilst crouching on the kitchen floor, half inside one of the food cupboards.  I tried it.  Then I continued to crouch inside the cupboard, pondering what chocolatey sweet thing I could easily make right NOW.

‘Ice cream with Nutella? nah
Breadsticks in Nutella? nah
Another batch of Almond and Nutella Sweet Rolls? mmm yeah, that’d be good, but can I trust myself to wait for the dough to prove without just shovelling it all in my mouth raw? nah

Ooh cherry pie filling.  That’s been sitting in the cupboard for a while.  Ok, now we’re onto something!’

That’s how these gooey, soft, sweet inventions of deliciousness came about.

Ok, I still had to wait for 25 minutes for them to cook, but it was worth it!!

Cherry Nutella Blondies (serves 9-12):
Ingredients:

  • 120g butter, softened
  • 175g light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 125g plain flour
  • 1 tsp baking powder
  • Half of a 400g tin of cherry pie filling
  • 3 tbsp. Nutella

Method:

  1. Preheat the oven to 170c.  Line a 20cmx20cm baking tin with baking parchment.
  2. Cream the butter and sugar together, add in the egg and vanilla extract and stir until combined.  Add in the flour and baking powder and thoroughly mix.
  3. Pour the mixture into the prepared baking tin.  Spread it out so it reaches the edges.
  4. Separate the cherries from the cherry liquid (reserve the liquid).  Give the cherries a quick rinse and gently pat them dry.  Chop the cherries into thirds and scatter over the cake mix.  Push them in a little with your finger.
  5. Spoon the Nutella onto the mix in about 10 blobs.  Use a cocktail stick or a knife to give the Nutella a bit of a swirl around.  Take 1 tbsp. of the reserved cherry liquid, blob and swirl this in the same way you did the Nutella.
  6. Place in the oven and cook for 25 mins.  Then remove from the oven, leave to cool in the tin for a couple of minutes before removing from the tin and placing on a cooling rack to cool further.  Remove baking parchment and slice before serving.

**Tip** These blondies will keep in an airtight container for up to 5 days