’m a poser. We were all posers. It doesn’t matter. We had fun. We were angry, or sad, or who knows what. We had fun. We were young. “Angry young and poor, Angry young and pissed, Angry now one cares” Anti-Flag - Angry Young and Poor.

SLC Chunk is a play on the movie SLC Punk. I was so angry when I was young. I guess I felt the world had wronged my somehow. Don’t we all feel that way sometimes? SLC Punk was our little escape. Me and my mohawk. I’d go to shows and people would say that I looked like Heroin Bob. Uhh thanks I guess. Anyway I digress.

The blondies came to me when my partner in crime mentioned wanted something citrus-y. I like dried sour cherries so it sounded to me like lemon would go great with them. I didn’t think chocolate would work so I swapped that for a sweeter white chocolate. All of that in a brownie seemed off so I went with a blondie. For this recipe I was joined in the kitchen by my partner in crime. It’s the first time we’ve baked together for the blog. I think it went well. I enjoyed it. I’m sure she’d have something else to say. I can be a bit pushy in the kitchen. I guess it’s the virgo control freak in me when it comes to baking. This is another recipe we came up with. I think they turned out great. Lemon juice and lemon zest really increase the sour tartness. The occasional bit of white chocolate, and them being blondies, really balance it out.

I’m sorry but I’m late on this post and I’m just not feeling it. I’m going to wrap it up and hope you try them out. They are good.

Ingredients

• 3/4 Cup unsalted butter - melted

• 2 Cups light brown sugar

• 1 teaspoon of lemon juice

• 1 Tablespoon of lemon zest

• 2 large eggs

• 1 Tablespoon of vanilla

• 2 1/4 Cup of AP Flour

• 1 teaspoon of baking powder

• 1/2 teaspoon of salt

• 1/4 teaspoon of baking soda

• 4 oz chopped white chocolate of your choice

• 3/4 Cup dried sour cherries - chop if desired

Instructions

1. Pre-heat the oven to 350 degrees.

2. Melt the butter and then add it, the light brown sugar, lemon juice, lemon zest, eggs, and vanilla to the mixing bowl.

3. With the whisk attachment connected to the mixer whisk the ingredients until the brown sugar is dissolved and lighter in color. About 5 minutes.

4. In a separate bowl combine the flour, salt, baking powder, and baking soda. Whisk together.

5. Fold the dry ingredients into the wet.

6. Fold in the chopped chocolate and dried cherries.

7. Spread out evenly into a lightly greased 9x9 pan.

8. Bake for 45-55 minutes or until a toothpick comes out clean.

9. Cool in the pan on a wire rack and enjoy.

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