Ingredients
Scale
- 1 ½ sticks unsalted butter, room temperature
- 2 teaspoons vanilla bean paste
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 cup baked pie crust crumbles or cookies
- 18 Luxardo maraschino cherries
Instructions
- Preheat oven to 350 degrees F. Butter an 8 inch square pan generously.
- In a large bowl, cream the butter, vanilla, and sugars until light and fluffy. I did this by hand but a hand or stand mixer will work too. Beat in the eggs one at a time followed by the flour. Fold in the pie crust crumbles and pour into the prepared pan.
- Smooth the batter into an even layer and press the cherries into the batter wherever you want them, covering them with the batter as much as possible. Drizzle any leftover liquid from the cherries over the top of the batter.
- Bake 30-40 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in the pan. Blondies may be stored in an airtight container for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature a couple hours.
- Prep Time: 15 minutes
- Cook Time: 40 minutes