Cherry Pistachio Blondies Recipe

Melted butter: Provides a rich, moist base for the blondies, enhancing their flavor and texture.

Brown sugar: Adds a deep, caramel-like sweetness and helps keep the blondies chewy.

Granulated sugar: Balances the sweetness and contributes to the blondies' structure.

Eggs: Bind the ingredients together and add richness to the batter.

Vanilla extract: Enhances the overall flavor with a warm, aromatic note.

All-purpose flour: Provides structure and stability to the blondies.

Baking powder: Helps the blondies rise, ensuring a light and fluffy texture.

Salt: Balances the sweetness and enhances the other flavors.

Dried cherries: Offer a tangy, chewy contrast to the sweet, buttery blondies.

Chopped pistachios: Add a nutty flavor and crunchy texture, complementing the cherries beautifully.

To enhance the flavor of these blondies, consider toasting the pistachios before adding them to the batter. Spread the chopped pistachios on a baking sheet and toast them in the preheated oven for about 5-7 minutes, or until they are fragrant and slightly golden. This step will bring out their natural oils and add a deeper, nutty flavor to the blondies. Be sure to let them cool slightly before folding them into the batter to prevent melting the butter.

• Melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture level, adding a subtle coconut flavor that complements the sweetness of the blondies.

• Brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and moisture content, making it a suitable replacement for brown sugar.

• Granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the texture and flavor profile of the blondies.

• Large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. This vegan alternative helps bind the ingredients together.

• Vanilla extract - Substitute with almond extract: Almond extract offers a nutty flavor that pairs well with the pistachios, though it is more potent, so use sparingly.

• All-purpose flour - Substitute with almond flour: Almond flour provides a gluten-free option with a nutty flavor, though it may result in a denser texture.

• Baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• Salt - Substitute with sea salt: Sea salt can be used in the same quantity to enhance the flavors, offering a slightly different mineral profile.

• Dried cherries - Substitute with dried cranberries: Dried cranberries provide a similar tartness and chewy texture, making them an excellent alternative to dried cherries.

• Chopped pistachios - Substitute with chopped almonds: Chopped almonds offer a similar crunch and nutty flavor, complementing the other ingredients in the blondies.

• Allow the cherry pistachio blondies to cool completely in the pan before attempting to store them. This helps prevent condensation, which can make them soggy.

• Once cooled, cut the blondies into squares. This makes it easier to store and serve later.

• For short-term storage, place the blondies in an airtight container. Layer them with parchment paper to prevent sticking. They can be kept at room temperature for up to 3 days.

• If you need to store them for a longer period, consider refrigerating. Use an airtight container to maintain their freshness, and they will last for up to a week.

• For freezing, wrap each blondie individually in plastic wrap. This ensures they don't stick together and makes it easy to grab a single serving.

• Place the wrapped blondies in a freezer-safe bag or container. Label with the date to keep track of their freshness.

• The blondies can be frozen for up to 3 months. When you're ready to enjoy them, allow them to thaw at room temperature or warm them gently in the microwave for a freshly baked taste.

• To enhance the flavor upon serving, consider sprinkling a few extra chopped pistachios or dried cherries on top after reheating.

• Preheat your oven to 300°F (150°C). Place the blondies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they are warm and slightly gooey.

• Use a microwave for a quick reheat. Place a piece of blondie on a microwave-safe plate. Cover it with a damp paper towel to maintain moisture. Heat on medium power for 15-20 seconds. Check and add more time if needed, but be cautious not to overheat and dry them out.

• For a stovetop method, use a non-stick skillet over low heat. Place the blondies in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they are warmed through. This method can give a slightly crispy edge while keeping the inside soft.

• If you have an air fryer, set it to 300°F (150°C). Place the blondies in the basket, ensuring they are not overcrowded. Heat for about 3-5 minutes, checking frequently to avoid overcooking. This method can give a delightful crispness to the edges.

• For a steaming method, place the blondies in a heatproof dish and cover with foil. Set the dish over a pot of simmering water, ensuring the water doesn’t touch the dish. Steam for about 5-7 minutes. This method helps retain moisture and keeps the blondies soft.

• Oven: Used to bake the blondies at a consistent temperature of 350°F (175°C).

• 9x13 inch baking pan: The pan where the blondie batter is spread and baked.

• Mixing bowl: A large bowl used to combine the melted butter, sugars, eggs, and vanilla extract.

• Separate bowl: Another bowl used to whisk together the dry ingredients like flour, baking powder, and salt.

• Whisk: A tool used to blend the dry ingredients together evenly.

• Spatula: Used for folding in the dried cherries and chopped pistachios into the batter.

• Measuring cups: Used to measure out the ingredients like butter, sugars, flour, and other components accurately.

• Measuring spoons: Used for measuring smaller quantities like baking powder, salt, and vanilla extract.

• Toothpick: A small tool used to check if the blondies are baked through by inserting it into the center.

• Cooling rack: A rack where the blondies are placed to cool down after baking.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This ensures a smooth workflow and prevents interruptions.

Use a stand mixer: A stand mixer can quickly combine the butter, sugars, eggs, and vanilla, saving you time and effort.

Chop in advance: Chop the pistachios and dried cherries ahead of time and store them in airtight containers.

Line the baking pan: Use parchment paper to line the baking pan for easy removal and less cleanup.

Batch baking: Double the recipe and freeze extra blondies for future cravings.