These Rye Blondies are the grown-up version of your classic bake sale favorite! We're swapping some of the typical blondie ingredients for ones you can feel better about feeding yourself and your family. We used Ghirardelli 100% Cacao Unsweetened Chocolate Premium Baking Chips, which have no added sugar, to provide a bitter cacao note. What we love most about the Ghirardelli 100% Cacao Chocolate Chips is that they act as a blank chocolate canvas so you can control the level and type of sweetness in any recipe. Here, dried cherries work with and balance the cacao chips for a pop of tart sweetness.
These blonde beauties get their earthiness from whole grain rye flour and ghee, and a subtle toffee flavor from unrefined muscovado sugar (just think of it like brown sugar’s sophisticated older sister). Ghee is a shelf-stable product made by heating and removing the milk solids from standard cow’s milk butter. We like baking with it because it can be left out at room temperature, so it'll be softened and ready to go when you need it! This small-batch recipe is baked in a loaf pan and intended to make 8 blondies, but it can easily be doubled and baked in an 8” square brownie pan to make 16. Sprinkle with flaky sea salt before baking for a perfectly balanced bite.
- 1/ 3 cup ghee, room temperature
- 1/ 2 cup muscovado sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole grain rye flour
- 1/ 2 cup all-purpose flour
- 1/ 2 teaspoon baking powder
- 1/ 4 teaspoon baking soda
- 1/ 4 teaspoon kosher salt
- 1/ 2 cup tart dried cherries
- 1/ 2 cup Ghirardelli 100% Cacao Unsweetened Chocolate Premium Baking Chips
- Flaky sea salt, for topping
Preheat oven to 350F degrees. Line a standard 9” x 5” loaf pan with parchment paper and nonstick cooking spray.
Beat ghee and muscovado sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, or with a hand mixer on low speed, until fluffy and doubled in volume, about 5 minutes. Scrape down the sides of the bowl, then add egg and vanilla extract and beat on low speed until combined.
Sift rye flour, all-purpose flour, baking powder, baking soda, and salt into a bowl, then add to wet ingredients and stir on low speed until no dry patches of flour remain. Stir in dried cherries and Ghirardelli 100% Cacao Unsweetened Chocolate Premium Baking Chips, holding back a few of each for topping.
Scrape batter into prepared pan and top with reserved dried cherries, baking chips, and a sprinkle of flaky sea salt, if using. Bake until golden brown and until a toothpick inserted into the center comes out clean, about 20-22 minutes. Allow blondies to cool completely before slicing into 8 bars. Blondies can be stored at room temperature covered tightly with foil for 2 days or refrigerated in an airtight container for 1 week.