White Chocolate Cherry Blondies
These White Chocolate Cherry Blondies are a rich, decadent tray bake that pairs buttery vanilla flavours with pockets of creamy white couverture chocolate and tangy black cherry. Made with Famasons Vanilla Cake Premix, the batter is enriched with a hint of brandy essence and cinnamon, then folded with chunks of white couverture chocolate for a soft, fudgy blondie texture. Famasons Black Cherry Pie Filling is swirled through the batter before baking, creating beautiful ripples of colour and a juicy fruit contrast in every bite.
Once cooled, the slab is finished with a smooth white chocolate ganache drizzle and cut into neat portions, perfect for bakery counters, coffee shops, catering platters or dessert menus.
Yield: 20 units
Ingredients:
Cherry and White Chocolate Blondies
All red text ingredients are available from Famasons
| 1 kg | Famasons Vanilla Cake Premix |
| 7 units | Eggs, large |
| 320 g | Water, cold |
| 90 g | Oil, vegetable |
| 2.5 ml | Brandy essence |
| 3 g | Cinnamon, ground |
| 200 g | Chocolate, white, couverture, chopped |
| 200 g | Famasons Black Cherry Pie Filling |
White Chocolate Ganache:
| 150 g |
Chocolate, white, couverture |
| 65 g |
Cream, fresh |
Method:
- Collect all the ingredients from
- Line a 32 cm x 24 cm x 4 cm baking tin with baking paper and grease with Pan Release
- Preheat the oven to 180 °C.
- On a clean, white cutting board, chop the white couverture chocolate into large chucks
Cherry and White Chocolate Blondies:
- In a mixing bowl, whisk the eggs, water, oil, brandy essence and ground
- Add in the Famasons Vanilla Cake Premix and mix until smooth. Do not over mix this batter. The batter should be thick but not runny.
- Fold the in the white chocolate
- Pour the batter into the prepared baking tin and then pour the Famasons Black Cherry Pie Filling around the batter.
- Using a butter knife, gently swirl the Cherry Pie Filling around the batter to create a
- Place the blondies in the oven and bake for 25-30 minutes or until the edges are
- Allow the blondies to cool in the baking tin
White Chocolate Ganache:
- Place the white chocolate and cream in a heatproof
- Place in the microwave for 30 seconds.
- Remove from the microwave and mix with a
- Continue this process until the chocolate is melted and the ganache is
- Be careful not to burn the ganache
Decoration:
- Remove the blondies from the tin and drizzle the top with the white chocolate
- Cut into 20 blondies, approximately 6 cm x 6 cm each
Storage:
- Store in an airtight container in the refrigerator at 4 °C for up to 4 days.