Everyone has had a Brownie but what about a Blondie? These Chocolate Chip Cherry Blondies are moist and so easy to make, filled with fresh or frozen cherries and chocolate chips. A simple one bowl recipe. You won’t be able to stop at just one!
These also make the perfect dessert, they are prefect served with a scoop of ice cream. If you love cherries as much as we do then I think you will also like this Cherry Cake or these Simple Cherry Cookies or how about a delicious no pectin Cherry Jam?
One of the best things about this easy Cherry Blondie recipes is it is made with only one bowl, a whisk and a wooden spoon, fast and simple.
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Recipe Ingredients
- Flour – all purpose flour
- Salt – if you use unsalted butter then add a bit more salt
- Baking powder
- Eggs – large room temperature eggs
- Brown Sugar – lightly packed light brown sugar
- Butter – softened butter
- Cherries – pitted cherries
- Chocolate chips – semi sweet regular or mini chips
- Powdered sugar – for dusting the baked blondies
How to Make Cherry Blondies
- Whisk together the dry ingredients, flour, salt and baking powder.
- In a medium bowl stir together the sugar and melted butter.
- Add to the dry mixture and stir just to combine, then fold in half the pitted cherries and chocolate chips.
- Spoon into prepared cake pan, top with remaining cherries and chocolate chips.
- Bake, when cool dust with powdered sugar.
How to pit cherries
If you have a Pitter than you are good to go, if you don’t then you can do what I do and use Stainless Steel Drinking Straws not only are they perfect for pitting cherries, but great for the environment too!
Or you could use a small pastry tip or even a chop stick, like the straw just push it through the stem on the end of the cherry, and the pit pops out on the other side.
Can I use frozen cherries?
Yes frozen cherries work too, just add the frozen cherries directly to the batter, do not thaw them. Although it will probably take a little bit longer to cook.
What is the difference between Blondies and Brownies?
The big difference between a Blondie and a Brownie are the ingredients. A Blondie is made with brown sugar and no cocoa. Whereas Brownies have granulated sugar and cocoa in the batter.
Blondies have a butterscotch taste and Brownies a chocolate taste. Brownies also tend to be richer in flavour. Both have a fudgy chewier texture, although Blondies are little lighter in sweetness.
How to know when Blondies / Brownies are baked
It all depends on the type of Blondie/Brownie you prefer, if you like a fudge like bar then you need to look for a few crumbs stuck to the toothpick when tasting for doneness. If you prefer a cake type bar then the toothpick should come out clean.
I found these bars were perfect when the edges just started to pull away from the sides of the pan and the middle was just starting to crack.
How to store Blondies
Blondies should be stored in a covered airtight container or tightly wrapped in plastic. They will keep up to three days at room temperature or up to a week in the fridge. Although they are best eaten within two days.
Be sure to cut the Blondies (Brownies too) just before serving, cutting them before can dry them out.
Can Blondies be Frozen?
They can also be frozen. I find it best to slice the cooled blondies, then place them in a freezer safe container or tin. Separate the layers with parchment paper.
Thaw the blondies in the fridge. They will last up to three months in the freezer.
Whether you prefer Blondies or Brownies or have never tasted a Blondie before I hope you give these Chocolate Chip Cherry Blondies a try and let me know. Enjoy!
Chocolate Chip Cherry Blondies
Ingredients
- 1¼ cups + 2 tablespoons all purpose flour (180 grams total)
- 1 pinch salt
- 1 pinch baking powder
- 2 large eggs – room temperature
- ½ cup packed brown sugar
- ½ cup butter melted – cooled
- 1 teaspoon vanilla
- 1¼ cups cherries pitted (approximately 25 cherries)
- 1 cup mini chocolate chips – divided
EXTRAS
- 2-3 tablespoons powdered / icing sugar (for dusting the baked brownies)
Instructions
- Pre-heat oven to 350F (180C), grease and flour an 8×8 inch (20×20 cm) square cake pan.
- In a large bowl whisk together the flour, salt and baking powder.
- In a medium bowl stir to combine the eggs, sugar, melted butter and vanilla, then add to the flour mixture and stir just until combined (do-not over stir), fold in half the pitted cherries and chocolate chips.
- Spoon the batter into the prepared cake pan and top with remaining cherries and sprinkle with remaining chocolate chips. Bake for approximately 20-25 minutes, halfway through rotate the pan. Let cool, dust with powdered sugar before serving. Enjoy!
Notes
Nutrition
Updated from June 26, 2019.
Doris says
Hello !
Can you use maraschino cherries in place of the fresh or frozen ones?
Rosemary says
Hi Doris, I think that would work, just be sure to drain them well. Let me know how it goes. Take care!
Laurel says
The recipe lists one tsp if vanilla but I don’t see when to add it in the directions or in your comments before recipe. Should I leave it out, or add with the eggs, butter and sugar.
Rosemary says
Hi Laurel, sorry about that, I corrected it. It should be added with the eggs, butter and sugar. I hope you enjoy them, thanks take care!
Sharon says
My little granddaughter and I made these Chocolate Chip Cherry bars today and we just sampled a piece that was still warm from the oven. Delicious! I will make these every year during cherry season. They did take quite a bit longer to cook at high altitude but they definitely worth the extra checking.
Rosemary says
Hi Sharon, thanks so much, it’s wonderful to bake with children. Glad you both enjoyed them. Take care.
Barbara says
I haven’t made these yet. When the serving size is increased, the size of the dish that it’s baked in does not – it stays at an 8×8 dish. I’m going to make a recipe to serve 18. Would a 9 x 13 dish work, or something bigger. Let me know and thanks!
Rosemary says
Hi Barbara, yes the program doesn’t calculate the size of the pan unfortunately. However if you double it I would use a 9×13. Let me know how it goes.
Cristina says
I made the “Rustic Wild Berry Tarts” on page 100 of Authentic Italian Desserts. For the filling I used a combination of cherries and berries. The end result was delicious! I loved the crust flavored with lemon and vanilla.
However I did have a problem with the dough in that it was too soft. I added flour until it was manageable. I used the gram measurements.
Is there too much liquid or not enough flour in the recipe?
Thank you for double checking.
I am looking forward to making the recipe again!
Rosemary says
Hi Christina, glad you like the book, yes unfortunately the editor who did the gram conversion for flour was a bit off, so for every cup of flour it should be 130 grams. So it’s a good thing you added more flour. Have a great weekend.
Marina says
House smells like cookies and desert has that soft cookie texture as well. I would probably add almonds next time or even almond liqueur. Never made blondies before, thank you for this wonderful recipe.
Rosemary says
Hi Marina, thanks so much, glad you enjoyed them. Take care.
Doreen says
Thanks for sharing this recipe. It was wonderful. Best blondies I have tried! 5 ⭐️ stars.
Rosemary says
Hi Doreen, thanks so much, so glad you enjoyed them. Have a great week.