The blondie is the cousin of everyone’s favorite, the brownie. It substitutes the cocoa powder for vanilla and brown sugar. This dessert is quick and easy to make, and very versatile for anyone who is on the go. My recipe uses brown butter in the mixture which adds a nutty flavor with hints of caramel. Together with the addition of sour cherry preserves and spiced rum, it takes the taste of the blondie to new levels. Try yours today and wash down with a nice, cold glass of milk!

Prep Time: 15 minutes

Cook Time: 25 minutes

Yields 20 blondies


1 stick of unsalted butter

1 cup brown sugar

¾ cups regular sugar

2 cups flour

2 eggs, at room temperature

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon of vanilla

4 tablespoons of jam or preserves of your preference (I used sour cherry preserves)

½ cup of mini chocolate chips

1 shot of spiced rum


  • Preheat oven to 350 degrees.
  • Grease a 9×13 pan and cover with parchment paper, going up the sides. Grease the parchment paper. Set aside
  • Melt the butter in a small saucepan. Cook after it has melted until the color begins to darken and the butter becomes more fragrant. This will add, a nutty, almost caramel flavor to the blondies. Once the butter has browned, transfer to a bowl and let cool until it just begins to solidify. You can place the butter in the refrigerator to cool
  • In a small bowl, whisk together the flour, baking powder, and salt
  • Take the butter out from the fridge, add both sugars, and whisk until smooth. Then add the eggs and vanilla and whisk
  • Add the dry ingredients and stir until they’re incorporated. The consistency will be thick


  • Pour the batter into the pan. Sprinkle the chocolate chips across the batter. Add the jam across the batter and either swirl, or just drop in. Place it in the middle rack in the oven


  • Bake until it begins to golden and a toothpick comes out clean when inserted. About 20-25 minutes
  • Let cool and serve
  • Enjoy!

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