Chocolate Drizzled Cherry Macadamia Blond Brownies
3/4 cup plus 2 tablespoons packed light brown sugar
2 teaspoons vanilla extract
8 T melted butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped Maraschino cherries
1/2 cup chopped Macadamia nuts
1 tablespoon butter
2 tablespoons cocoa powder
3 tablespoons hot water
1 1/2 cups confectioner's sugar
1/2 teaspoon vanilla extract
Spray 8-inch square baking pan with non-stick cooking spray.
Using an electric mixer, beat together the brown sugar and egg until light and fluffy, about 3 minutes.
Add the vanilla and butter: beat to mix well.
In a small bowl, stir together the flour, baking soda, and salt. Add to the butter mixture, beating until just incorporated. Do not overmix.
Stir in the chopped Maraschino cherries and Macadamia nuts.
Spoon the batter into the prepared pan; use a flat metal spatula or a butter knife to smooth the top.
Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached.
Remove the pan from the oven; place on a wire rack to cool.
Prepare drizzle: In a small saucepan, over low heat melt butter. Stir in cocoa and water. Remove from heat.
Gradually stir in confectioner's sugar. Stir in vanilla.
Place in a ziploc plastic bag; snip off a small corner. Drizzle the chocolate mixture over blondies. Cut the blondies into squares.