From the blog For Love of the Table
190 grams (about 1 2/3 c.) all-purpose flour
1 t. baking powder
3/4 t. salt (scant...see variations)
10 T. (140 grams) unsalted butter, softened
200 grams (1 c.) golden brown sugar
2 eggs
1 t. vanilla
4 oz. white chocolate, chopped (about 2/3 c.)
2/3 c. dried tart cherries (chopped if large)
65 grams (1/2 c.) toasted pistachios, coarsely chopped
Butter a quarter sheet pan (or, you may use a 13- by 9-inch baking pan). Line with parchment. Butter the parchment and flour the pan. Preheat the oven to 350°.
Whisk together the flour, baking powder and salt; set aside.
Cream the butter and sugar at medium speed until smooth and beginning to lighten in color—about a minute. Beat in the eggs one at a time. Beat in the vanilla. Add the flour mixture. When almost fully incorporated, add the white chocolate, cherries and pistachios. Mix until well incorporated.
Scrape the patter into the prepared pan and smooth the surface with a rubber spatula. Bake in a 350° oven until golden brown and a toothpick inserted into the center comes out mostly clean (a few crumbs are OK)—about 20 to 25 minutes. Cool in the pan. Run a knife around the edge and place a baking sheet over the pan. Flip the blondies out onto the baking sheet. Peel off the parchment and flip the blondies back over onto a cutting board. Using a sharp knife, cut into 24 to 48 bars.
Variations:
• Omit the white chocolate, tart cherries & pistachios. Add 1 1/3 cups semi-sweet chips. I use a full 3/4 t. table salt with the all chocolate variation. The original recipe called for 3/4 t. kosher salt (which isn't as strong as table salt...which is what I alway use for baking).
• Use any combination of nuts, dried fruit & chocolate you prefer.
(Recipe adapted from Martha Stewart's Cookies)
http://www.forloveofthetable.com/2013/06/blondies-with-dried-tart-cherries.html