Out Of The Box Brownies: Magical brownie recipes that start with a box
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Shirley Temple Blondie (and the “Dirty Shirley”)

December 16, 2012 By: Denise Leo, Global Brownie Ambassador Category: Blonde Brownie, Cream Cheese, Fruit, Fun For Kids, Holiday, Nut-Free

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When I think of Christmas, I remember going to family parties and being allowed to drink a Shirley Temple, which is a 7-Up with maraschino cherry syrup and a cherry. So I turned it into a dessert. So festive, so special, so sweet and celebratory! This baked treat would also be kind of adorable for a girly-girl’s birthday, no matter what her age. It took two times to get this recipe just right. I didn’t think I’d love the end result as much as I did, but I do. The kicker is that I added some mini chocolate chips to half of the pan, creating the Dirty Shirley! Hahaha!

INGREDIENTS

  • 1 box sugar cookie mix (about 15-17 ounces, I used Betty Crocker)
  • 1/2 cup butter or margarine, melted
  • 2 eggs
  • 1 package (8 ounces) cream cheese (I used Philadelphia brand)
  • 1/2 cup marshmallow ice cream topping (I used Smucker’s brand)
  • 1 jar maraschino cherries (about 12 ounces)
  • 1 tsp cherry extract (optional, but it sure adds more cherry “kick”)
  • Pink and/or white sprinkles (you’ll be so glad you added these)
  • 1/4 to 1/2 cup mini chocolate chips, optional (I used Nestle brand)

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DIRECTIONS

First things first. You must absolutely prepare yourself for something that is this (see below) mesmerizing in its shiny, cheery, cherry goodness. Oh my.

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Now that you’ve prepared yourself, let’s get started. Melt the butter in the microwave for about 30-40 seconds and pour it into a large bowl. Add the eggs and mix. Then add sugar cookie mix and stir well.

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Add cream cheese and blend it in completely.

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Set aside about 1 to 1.5 cups of the batter into a medium bowl. Spread the remaining batter into a greased pan. I used a  7×11-inch pan, which resulted in a super-thick blondie. You could easily use a 9×13-inch pan, which would make a shorter blondie.

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Drain the cherries, while preserving the cherry syrup; add 1/2 cup of the cherry syrup to the batter. Add 1/2 cup of the marshmallow topping. Add 1 tsp of cherry extract or cherry flavoring.

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Mix together into a dreamy, sticky, sweet, pink batter. Add large spoonfuls of cherry batter into the plain batter.

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Set aside. On a cutting board, divide the cherries into 2 piles: one pile that you’ll chop and one pile of whole cherries, which will decorate the top crust. Since you’ll want one whole cherry per blondie, look at the size of your pan and plan accordingly. I did 6 rows of 3 cherries, but a larger pan might fit more. It depends on how large you want each treat to be and how many people you have to serve. Finely chop your cherries.

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Scatter the chopped cherries onto the pink batter. So pretty!

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Use a knife to dig down into the plain batter and turn it over. Do it so that some plain batter comes to the top and some pink batter goes to the bottom. Don’t be too enthusiastic and mix the layers together too much — you want them to be twirled together into big, chunky swirls.

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If you would like to have some “Dirty Shirley” blondies, not just Shirley Temples, sprinkle some mini chips onto the surface. I turned half of my pan into Dirty Shirleys, uisng a scant 1/4 cup. If you want to dirty up the whole pan, about 1/2 cup should do the trick.

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Add your whole maraschino cherries on top so that each blondie, when cut, will have one cherry in the center. Since baking will turn the top crust golden brown, I suggest adding some pink sprinkles to preserve the pretty, pretty pinkiness of this blondie. Shirley Temple herself would shirley approve. Bwa-ha-ha-ha!

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I used both pink AND white sprinkles…mostly because I am a brownie baking ambassador, and I just happened to have both colors on hand. Bake at 350 F for about 30-45 minutes, depending on the depth of the batter. Test with a toothpick. Remove from oven and let cool. The result was simply stunning, don’t you think?

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For Christmas, or for just about any special occasion, try this cheery, cherry, sweet, and memorable dessert: the Shirley Temple Blondie (or the Dirty Shirley)!