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Harissa Cherry Chocolate Brown Butter Blondies

A classic moist blondie  with the richness of cherries and the chocolate chunks, and the subtle heat of harissa.  Think chilli chocolate and run with it!

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12

Ingredients

  • 1/2 cup (1 stick; 8 tbsp) unsalted butter
  • 1 cup light brown sugar
  • 1 large egg room temperature
  • 2 tsp Entube Harissa paste or to taste
  • 1 tsp vanilla extract
  • 1 cup AP flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup Bing cherries pitted and quartered. You could substitute these with strawberries or raspberries
  • 1/2 cup (approx 3 oz; 80 grams) of a good quality chocolate bar (i.e.: Lindt 85% Dark Chocolate) chopped

Instructions

  1. Preheat oven to 350F. Spray an 8 x 8 inch pan with non-stick spray. Line the pan with parchment paper going up and over two sides; set aside.

  2. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a golden brown and has a nutty aroma, about 6 minutes.

    Pour brown butter into a medium bowl and let cool to room temperature.

  3. To the melted butter, add the brown sugar and stir to combine. Whisk well to remove any lumps of sugar.

    Add the egg, vanilla, and harissa and blend well.

  4. Add the flour, salt and baking soda, and then stir into the wet mixture until just combined, taking care not to over mix or the blondies will be tough.

  5. Setting aside 1 heaping tbsp of the cherries, and 1 heaping tbsp of the chocolate chunks, fold the rest of the cherries and chocolate into the batter.
  6. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. The sprinkle the remaining cherries and chocolate over the top.

  7. Bake for 35-38 minutes, or until edges begin to slightly pull away from sides of pan and the center is set. Baking time will vary based on types of fruit used, fresh or frozen; and the moisture content of the fruit; and how gooey you like your blondies. A toothpick inserted into the middle may not come out clean due to the chocolate chips or juicy fruit.

  8. Allow bars to cool for at least 1 hour in the pan on a rack before slicing and serving. I actually place the pan into the freezer for about 8 minutes to set them. This will ensure that cutting will result in less crumbs and cracks. Using the parchment paper, pull the blondie slab out of the pan and place on a cutting board.

Recipe Notes

Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.