*makes 24 blondies*
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup butter
1 lb dark brown sugar
1 tbsp vanilla extract
3 large eggs
1 cup coarsely chopped pecans
1 cup dried cherries
1 cup semisweet chocolate chips
1) Preheat oven to 350F. Grease 15 1/2" by 10 1/2" jelly-roll pan. In medium bowl, with wire whisk, mix flour, baking soda, and salt.
2) In 3- to 4-quart saucepan, melt butter over medium heat. Remove saucepan from heat; stir in sugar and vanilla. Add eggs; stir until well mixed. Stir in flour mixture and add-ins just until blended. Spread batter into prepared pan.
3) Bake blondie until toothpick inserted 2 inches from edges come out almost clean or about 25 minutes. Do not overbake; blondie will firm as it cools. Cool completely in pan on wire rack.
4) When cool, cut blondie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
If you want to print this recipe out, go here to its link on the Good Housekeeping site.