75g coconut sugar (can also use soft light brown sugar)
200g salted butter
Preparation Time: 20 minutes
Cook Time:40-45 minutes (until golden)
Preheat the oven to 175 degrees. Grease and line an 8x8 baking tray with greaseproof paper.
Cut the butter into chunks and add to a saucepan. Cook over a medium-low heat for 10 minutes until the butter turns brown. Quickly transfer to a large mixing bowl then add the coconut and granulated sugar.
Using and electric whisk, whisk on low speed for 1-2 minutes until the sugar dissolves.
Make sure the mixture is cool before adding the eggs, one at a time, whisking after each addtion. Whisk in the vanilla extract.
Fold in the flour and baking powder with a spatula until just combined.
Fold in 2/3 of the white chocolate chunks then transfer to the baking dish. Top with Cooks&Co Pitted Black Cherries and the remaining chocolate chunks.
Bake for 40-45 minutes until golden. Leave to cool beofre slicing into squares.