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Chocolate-Cherry Blondies

Recipe photo courtesy of Andrew Purcell

These crowd-pleasing packable treats shine at bake sales, birthday parties, or anywhere you take them.

Source: Everyday Food, September 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Store, covered, at room temperature, up to 5 days.

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  • sexydeliahk1
    5 APR, 2016
    very good, easy to make! one commenter said that these were a bit bland, so i went ahead and added a butter almond flavoring and 1T fresh grated orange peel. pizzaz!
    Reply
  • MS12367453
    9 FEB, 2015
    These blondies are in the oven as I write. I made them following the directions in Sarah Carey's video in which she uses 4 tsps of baking soda. Since I put the pan into my oven I've been looking for a print version of the recipe to save & now that I've found it I see that the printed recipe only calls for 2 tsps of baking soda! Which is right? Neither the printed recipe nor the video mention any preparation for the pan, although Sarah Carey uses parchment paper that appears to be greased. Help!
    Reply
    • MSModerator601
      9 FEB, 2015
      The online version of the recipe is correct: 2 teaspoons of baking soda. With 4 teaspoons of baking soda, the batter will puff up a bit more. For easy clean-up, the pan may be lined with parchment. This tip will be reflected online shortly. We apologize for the confusion!
  • craftykeri
    27 FEB, 2013
    The high amount of baking soda makes the dough rise up quite a bit, like a puffy cookie. But I couldn't taste the baking soda.
    Reply
  • craftykeri
    27 FEB, 2013
    I made these tonight with dried cranberries in place of the dried cherries. I also used 1 cup mini chocolate chips. I noticed the texture seemed too chewy which is why I went back to check the ingredients and realized my mistake in using 3 eggs instead of 2, but other than the texture you couldn't taste the extra egg. They seemed bland. Needed more salt? Higher quality butter? Add cinnamon? Not sure but they were just okay. Since I messed up the egg I'd be willing to try again.
    Reply
  • candygirl7
    24 DEC, 2012
    I want desperately to make this recipe but am put off by the amount of baking soda. Is this a misprint? Never saw so much baking soda in a recipe in my life.
    Reply

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