Prep Time: 15 Min Cook Time: 35 Min
1/2 Cup unsalted butter
1 Cup light brown sugar
1 Large egg, at room temperature
2 Tsp Entube Harissa paste
1 Tsp vanilla extract
1/8 Tsp salt
1 Cup flour
1 Heaping cup Bing cherries, pitted and quartered (can also substitute with strawberries, raspberries etc)
6 Tbsp of a good quality chocolate bar (i.e. Lindt 85% dark chocolate) chopped
1) Preheat oven to 350F. Line an 8-by-8-inch pan with parchment paper, spray exposed sides with cooking spray; 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.
4) Add the egg, vanilla, and harissa and blend well.
5) Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.
6) 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.
7) 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.
8) Bake for 33-35 minutes, or until edges begin to slightly pull away from sides of pan and center is set. Baking time will vary based on types of fruit used, fresh, 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.
9) 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.
10) 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.