Blimey these blondies are good. They’re so good that I only had time to snap a couple of incredibly dull pictures before I had to tuck in, my willpower falling to the wayside.
The secret here, as in a lot of good things, is the almond butter. In much the same way as it adds richness to a bowl of overnight oats, here it adds an irresistible depth of flavour that blondies can sometimes lack.
Crunchy almonds, dried sour cherries and chunks of deeply dark chocolate add just the right amount of interest and variety to every bite. (Chocolate, almonds and cherries are always a fantastic combo, see also my cherry chocolate frangipane tart, ridiculously good.) (continue reading…)