I don’t know about you guys but I am still on a cherry kick!
A couple days ago (6 days post partum a c-section) I decided to help my healing by doing a little baking. I’m sure it sounds strange to some, but getting up and puttering around the kitchen made things feel a little like normal. I was super careful, Clint lifted everything for me and I used a mixer so I didn’t put myself at risk of getting hurt or aggravating the healing process post surgery.
And honestly, I’m so glad I did. 1) Because this recipe is AMAZING and 2) because it gave me a bit of energy that you just don’t get lying around in bed no matter how much sleep you get and 3) It made me feel proud of my strength through this whole process, ie) a pregnancy that ran 11 days late and ended in an emergency c-section. Not what I was expecting, completely the opposite to be honest.
I will probably write a more in depth post about the whole pregnancy and birth experience but for now I’ll get back to the good stuff – these blondies. OMG, you guys they are so freakin good. It’s funny because anyone that has been following me for a while will know that baking is NOT my thing. Then Covid happened and it was a good way to pass time, especially with a two year old, because she actually enjoyed helping me. Now, I’m starting to get pretty good at it and I’m actually enjoying making and eating what I’ve been creating. That’s the weirdest part; I’ve just never been a sweets person. I am a salt, acid, fat gal all the way. A family sized bag of chips – done, a block of cheese – sold, poutine – hell yeah…these things are my jam. But prior to the last few months, you wouldn’t see me eating cake, cookies, or ordering dessert. Well, the tables have turned because I’m into it. Also, photographing baked goods is much easier to work into a schedule with a two year old who doesn’t nap and a now week old baby because I can make it and photograph it later that day or the next day. It doesn’t work so much with salads, pastas, steak, etc…
That being said…it’s a reminder for me to get back into making some more savoury things too because I feel like my blog is definitely missing in that department. So if anyone wants to see anything in particular, let me know.
Ok, here it is…
- 1/2 cup coconut oil (or butter), room temperature
- 2/3 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/3 cup chopped almonds (or slivers)
- 1/2 cup dark chocolate chunks + 2 tbsp (feel free to sub semi-sweet chocolate chips or whatever you have on hand)
- 3/4 cup pitted, fresh cherries + 1/4 cup*
- Preheat oven to 350F. Line an 8″ X 8″ brownie pan with parchment paper using a piece large enough to hang over the edge on either side.
- Cream together room temperature coconut oil and brown sugar until smooth. Add egg and vanilla and mix just until combined.
- Add in the flour and salt and mix just until combined.
- Fold in the chocolate chunks, almonds and cherries and stir until incorporated. Don’t over mix as the blondies will become a bit tough. Keep the extra 2 tbsp of chocolate chunks and 1/4 cup cherries aside.
- Scrape the batter into the prepared brownie pan and smooth out evenly. Sprinkle the remaining chocolate chunks and cherries on top.
- Bake for 32 – 36 minutes, until the edges are a golden brown and a toothpick inserted comes out clean. For me it was 35 minutes exactly.
- Pull out of the oven and if you want to take it to the next level, sprinkle some flakey sea salt over top, let cool, slice and enjoy.
I don’t use a cherry pitter, I just slice the cherries around the pit and use the cherries as is for the recipe. If you use a pitter, you might want to roughly chop the cherries depending on how big you want them.
Nutrition Information:Yield: 16 Serving Size: 1 blondie
Amount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 92mgCarbohydrates: 15gFiber: 1gSugar: 9gProtein: 2g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
As I mentioned you can definitely use chocolate chips as opposed to chunks, I just love the chunks so much more. You can also sub walnuts or pecans if you want for the almonds (although I think almonds are the BEST for this particular recipe), and I you wanted to try a different berry, I would suggest fresh blueberries.
You guys these are very simple to make, take very little time (besides the bake time) and they freeze really well – so my suggestion is to make a double batch and freeze in smaller batches because if you don’t, you’ll end up eating them in one sitting – seriously they are that good!
For an extra special treat, warm and then top with vanilla bean or coconut ice cream.
Till the next recipe,