Yield: 9 servings

Active time: 40 minutes

Total time: 50 minutes, plus 30 minutes cooling time

Ease of preparation: Moderate

Blondies Ingredients

• 12 tablespoons unsalted butter (1 and a half stick), plus more for greasing
• ¾ cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt

Cherry-Mole Negro Swirl Ingredients

• ½ cup cherry preserves or cherry jam
• 2 tablespoons Guelaguetza Mole Negro 
• 1 teaspoon almond extract
• 1 tablespoon unsalted butter, melted

Preparation

Heat oven to 350 degrees. Lightly grease a 9-inch square baking pan. Line it with parchment paper, leaving a 2-inch overhang, to easily lift after baking.

In a medium saucepan over medium heat, combine butter and sugar. Whisking occasionally until butter is melted, 5 minutes. Remove from heat. 

In a large bowl, whisk together eggs and vanilla extract. Add sugar and butter mixture, whisk to combine. Add flour, baking powder, baking soda and salt. Using a spatula, fold into wet ingredients until just combined. 

Make cherry-mole negro swirl: In a medium bowl, combine jam, Guelaguetza Mole Negro, almond extract, butter, ½ teaspoon salt, 2 tablespoons water and whisk until mole paste is fully disolved. 

Pour batter into prepared pan. Drizzle cherry-mole negro into a swirl with a spoon over the top of batter. Use a chopstick or a skewer to spiral the batter and swirl together. 

Place pan on middle rack and bake until the top is set, and a toothpick inserted into the center comes out clean, 25 to 30 minutes, it will continue to set as it cools. Remove from oven. Lift out blondies by using parchment paper’s sides; transfer to a rack to cool completely, 30 minutes. 

Slice into 9 squares and serve. 

Photo/video notes (details about equipment and suggestions for shots): 

• Full ingredient list
• Preheated oven
• Parchment paper
• 9-inch square baking pan

What will you see and what is most important to show?

• Combining sugar and butter
• Folding dry into wet ingredients
• Making cherry-mole negro swirl: disolving mole paste 
• Drizzling cherry-mole negro into a swirl with a spoon over the top of batter
• Using a chopstick or skewer to spiral the batter and swirl together (you can do this by shaping the letter S a bunch of times into the swirl)
• Pan out of the oven, lifting up to cool
• Slicing and serving