Fudge Filled Blondies Recipes

Steps:

• Crank the oven to 350ºF. Coat the insides of an 8-inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.
• Melt the butter in an 8-inch sauté pan over medium heat. When it's done bubbling, add the walnuts and pecans and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.
• Meanwhile whisk together the flour, baking powder, and salt in a small bowl.
• Place a fine-mesh strainer over a large heatproof bowl and strain the butter away from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.
• While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to the prepared pan. The batter will be thick, so I suggest a rubber or silicone spatula.
• Bake for 30 to 35 minutes, until the edges are deeply brown and the top is dry and cracked. Remove from the pan and cool on a rack for about 30 minutes. Slice into squares and devour with plenty of frosty almond milk.

Steps:

• Butter sides and bottom of a heavy saucepot and combine the sugar, milk, cream, syrup, salt.
• Cook over medium heat stirring until sugar dissolves.
• Now do not stir anymore.
• Place on the candy thermometer to side of pan.
• Cook until temp.
• 238 degrees.
• Remove from heat.
• Let cool until lukewarm.
• Add in the butter and vanilla.
• Beat well just until it begins to thicken and JUST starts to loose some gloss.
• Add cherries, and pour into a lightly buttered 9 x 7 inch pan.
• Score while warm.