Blondie Bites with Cherry Preserves pictured with Linzer Cookies with Mango Curd.
Blondie Bites with Cherry Preserves
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 large eggs
- ½ cup white chocolate chips
- ¼ cup cherry preserves
- Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides.
- In a large bowl, whisk together flour, baking powder, and salt. Whisk in melted butter and vanilla extract. (Mixture will be thick.)
- In the bowl of a stand mixer fitted with the whisk attachment, beat together sugar and eggs at high speed until tripled in size, 4 to 5 minutes. Add one-third of egg mixture to flour mixture, stirring just until combined. Fold in remaining egg mixture in 2 portions until well combined. Fold in chocolate chips. Pour batter into prepared pan. Drop cherry preserves by teaspoonfuls onto batter. Using the tip of a chop-stick or knife, swirl preserves into batter.
- Bake until a wooden pick inserted in center comes out clean, 20 to 30 minutes, covering with foil after 10 minutes of baking to prevent excessive browning. Let cool completely on a wire rack.
- Using excess parchment as handles, remove from pan, and cut into 36 (1½-inch) squares. Store in an airtight container at room temperature for up to 4 days.
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