Chocolate Chip and Cherry Blondies

Have you been buying your weight in summer fruit every time you go to the grocery store or pass a farmers market?

Okay, well I have.

Especially cherries.

I love cherries. They are just so perfect. Their sweetness, their hearty flesh, the chewiness.

The only thing not perfect about them are their little pits. Pits are a PITA.

I do have a cherry pitter but I find it just splatters cherry juice everywhere and doesn’t always poke out the pit. More misfires than proper pokes.

If the cherry pit is slightly off-center, the gadget just stabs the cherry down the middle, misses the pit, and said cherry juice splatters even more, so I tend to just slice the cherries with a paring knife and am pretty fast with that.

I’m also pretty fast with polishing off a one-pound bag of fresh cherries.

But between the watermelon, nectarines, blueberries, grapes, standard issue bananas and apples, and then the cherries, even I was running out room. In both my stomach and crisper drawer.

So I decided to make cherry blondies.

The beauty of this blondie recipe is that it’s fast, one-bowl, and no mixer is required. It’s 4-minute batter.

Melt a stick of butter in a big mixing bowl in the microwave.

Stir in brown sugar, an egg, vanilla, flour; fold in cherries (and maybe a few raspberries, blackberries, strawberries, or blueberries) and chocolate chips and you’re ready to bake.

Fastest batter-making ever.

Everything is better with chocolate chips.

Including cherries.

I almost used white chocolate chips but then thought, no, semi-sweet chocolate and cherries just go together.

After all, dark chocolate-covered cherries are the confections that overpriced Valentine’s Day candy assortment boxes are made of.

Doctor these up with white chocolate chips, add coconut flakes, add most any other type of fruit from peaches to blackberries, fresh or frozen; I’ve tried many combos of fresh, frozen, half-and-half, and things always work out with this blondie base.

Because of the fruit and the fruit juices released while baking, to say they’re moist and juicy is an understatement.

There’s no granulated sugar in them; just brown sugar, and in cookie baking, a higher ratio of brown to white sugar keeps cookies extra soft and moist, and it does the same thing for blondies. It also imparts a caramely-buttery richness that I adore.

The chocolate chips melted everywhere.

Can you say hot juicy beautiful mess?

Cherries and summer fruit never tasted so good.

Chocolate Chip and Cherry Blondies - Soft buttery blondies packed with juicy cherries and chocolate chips!  Having fruit for dessert takes on a whole new meaning!

Print Print Recipe

Chocolate Chip and Cherry Blondies

These soft blondies are packed with cherries and chocolate chips, and there's big juicy berries in every bite. Fresh or frozen cherries may be used. If using frozen fruit, don't thaw it; stir it in frozen or it will "bleed" into the batter. Baking time is not noticeably effected using frozen. Or try fresh or frozen peaches, nectarines, blackberries, raspberries, blueberries. The blondies are fast and easy to make, and come together in one bowl, no mixer, and are a perfect way to use up your extra ripe fruit.

Yield: one 8x8-inch pan, 9 generous squares

Prep Time: 10 mintues

Cook Time: about 30 minutes

Total Time: about 1 hour, for cooling


1/2 cup unsalted butter, melted (1 stick)

1 cup light brown sugar, packed

1 large egg

2 teaspoons vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt, optional

3/4 to 1 cup semi-sweet chocolate chips

1 cup cherries (or combination of raspberries, blueberries, strawberries, blackberries; fresh or frozen)


Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

In a medium microwave-safe bowl, melt the butter, about 60 seconds.

To the melted butter, add the brown sugar and stir to combine.

Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.

Fold in chocolate chips, fruit (I don't halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set. Baking time will vary based on types of fruit used, fresh, frozen, and the moisture content of the fruit; and how gooey you like your blondies. A toothpick inserted into the middle may not come out clean due to the chocolate chips or juicy fruit. Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.

Related Recipes

White Chocolate Chip Blondies with Chocolate Peanut Butter Frosting

Mixed Berry Clafoutis

Mango and Sour Cream Muffins with Streusel Topping

Creamy Mixed Berry White Chocolate Crumble Bars


190 Responses to “Chocolate Chip and Cherry Blondies”

  1. Katie — July 26, 2012 at 6:10 am (#

    I made these on Tuesday night (yes, the day that you posted them). I had all the ingredients so I figured WHY NOT?! HOLY DELICIOUS. I used a frozen mixed berry mix from Trader Joes. I also slightly under baked them (by accident) but they still tasted great! Boyfriend reprimanded me for baking and said I was going to make him fat. ;)

    • Averie @ Averie Cooks — July 26, 2012 at 9:36 am (#

      Glad you gave them a try and yes, I’ve used frozen mixes from TJs (love those things) in these and they always come out great! My hubs says the same thing about all I bake and make :)

    • E.S. Ivy — May 8, 2014 at 7:42 am (#

      I was wondering if you could make these with frozen berries. Thanks for posting your results!

      Did you thaw the berries before you mixed them in?

    • Averie Sunshine — May 8, 2014 at 9:45 am (#

      Yes you can use frozen (bake longer), and no don’t thaw (they’ll bleed less).

  2. Christy — July 26, 2012 at 6:59 am (#

    OH! MY! WORD!!!! So I saw this recipe yesterday and thought – hmmm I have everything for them, so I HAD to make them. HOLY COW THESE ARE PHENOMENAL!!! I about burnt the entire inside of my mouth because I could not wait a whole hour to cut them properly… ah.mazing! And now that I can cut them and not scald my mouth – these things are dangerous!!

    THANK YOU for this recipe!!! I am definitely saving this one!!!

    • Averie @ Averie Cooks — July 26, 2012 at 9:35 am (#

      So glad they were a big hit – despite the scalded mouth :) The possibilities are endless with what to put in them but the dough-base is a keeper, I agree!

  3. Stephanie Goodman — July 26, 2012 at 3:26 pm (#

    I made these the yesterday with frozen blueberries (that I got on super sale: 24oz for $3.88!!) and they were awesome!
    Thank you so much for this recipe! :-D

    • Averie @ Averie Cooks — July 26, 2012 at 5:27 pm (#

      Nice score$$ on the berries! Now, you totally have me craving this with them! I made it with peaches + white choc chips. SO GOOD

  4. Javelin Warrior — July 26, 2012 at 9:14 pm (#

    What amazing blondies! I hesitate to even think of them as blondies because they’re so full of amazing colors and flavors – so beautiful. I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I can’t wait to see what you create next…

    • Averie @ Averie Cooks — July 26, 2012 at 11:03 pm (#

      And thanks for the linkup – I always appreciate it. You find some real gems!

  5. Bria @ West of Persia — July 27, 2012 at 11:12 am (#

    Giiiirrrrl, these are right up my alley. Bookmarking now; might well make these for my next Yoga retreat. Baking them for a crowd will keep ME from polishing them off solo ;-)

  6. Jolene ( — July 28, 2012 at 10:57 am (#

    I haven’t had any cherries yet this summer. This is a problem that needs a solution NOW!

  7. Dina — July 28, 2012 at 1:52 pm (#

    these look yummy!

  8. Wendy — July 28, 2012 at 2:00 pm (#

    Made these last night with choc chips, raspberries & blueberries… Very tasty… But I think it needed a pinch of salt .. Unless I missed that in the ingredients.. Making another batch today,, thanks

    • Averie @ Averie Cooks — July 28, 2012 at 2:02 pm (#

      I think you did miss it, 1/4 teaspoon (optional) – salt in baked goods is highly individual; I usually list it, but write optional. As with anything, taste your batter and salt (or sugar!) to taste :)

  9. Laura Dembowski — August 5, 2012 at 10:31 am (#

    I am making these tomorrow and have a crowd to feed. Can I double the recipe for a 9 by 13 inch pan without a problem? I’m guessing I can, but just wanted to make sure before I have a baking disaster on my hands.

    • Averie @ Averie Cooks — August 5, 2012 at 1:24 pm (#

      Yes, totally fine to do! Watch the baking time, you may need to extend by a minute or a few mins, but will also depend on how juicy your fruit is to begin with, too. Enjoy and LMK how it goes!

    • Laura Dembowski — August 7, 2012 at 1:09 pm (#

      The blondies didn’t quite turn out for me. The flavor from the cherries was amazing, but they were quite greasy with butter seeping out of them everywhere. I’m not sure where I went wrong, maybe since I doubled them? They didn’t seem underbaked at all, just super buttery. Oh, well, try, try again, right?

    • Averie @ Averie Cooks — August 7, 2012 at 1:12 pm (#

      Well, I can’t vouch for anything that wasn’t made like I made them and since you doubled them, that could have been the issue…maybe the butter ratio in a bigger pan doesn’t require doubling, maybe use 1.5 sticks not 2 whole sticks? Hard to say…I never make them in a bigger pan so I don’t know – but in an 8×8 pan like I make them (and I have a few more recipes coming up that are similar – and I can make this recipe in my sleep) but they are never, ever greasy. Buttery and rich, but not greasy.

  10. Amy — August 19, 2012 at 10:36 am (#

    I was wondering if you’ve tried making these with dehydrated cherries. Costco has the big bags of them that I thought might work in this…what do you think?

    • Averie @ Averie Cooks — August 19, 2012 at 10:40 am (#

      I’m sure it would be fine – you may need to reduce baking time by a few mins so there is no natural moisture being released from the (fresh, i.e. wet) cherries if using dried so just keep an eye on it a few mins before the recipe indicates to cook it for. LMK if you try it!

  11. Abby — July 3, 2013 at 8:31 pm (#

    If I plan on using fresh cherries that I just picked today and used a cherry pitter what can/should I do to prevent the excess juice from taking over the whole bar?

    • Averie Sunshine — July 3, 2013 at 9:17 pm (#

      It’s hard to say what to do. I honestly would probably just pit them, let them drain off on a paper towel or something for 30-60 mins. Then make the batter, fold them in, and if for some reason you suspect that they are going to be supremely juicy, you could add 1/4 to 1/3 cup additional flour. And/or just bake them longer. I think you’ll be fine though. Please LMK how they go!

    • Abby — July 4, 2013 at 9:49 am (#

      They’re in the oven right now baking! They look great!
      How is the inside supposed to be? Not hard like brownies right?
      They tooth pick comes out clean, but seem a little soft.

    • Averie Sunshine — July 4, 2013 at 1:35 pm (#

      Very soft! Clean toothpick but very soft texture. Softer than brownies – enjoy! :)

  12. Shannon — August 25, 2013 at 7:33 pm (#

    I made these last night. My batter looked like yours but they took forever to bake. The only difference was I used a glass pan. I baked them for 45 minutes and the middle was still gooey. I missed the part about waiting an hour before cutting them. Today they seemed undercooked so I stuck them in for another 20 minutes. They taste wonderful but I’m still wondering what I messed up. I love how easy they are to make but I’m considering trying them with softened butter (creaming it) instead of melted. Regardless, I love the recipe!

    • Averie Sunshine — August 25, 2013 at 7:41 pm (#

      Glass pans are NOTORIOUS for taking much longer to cook and things never get as done in the same amt of time. That’s why we bake pies like a cherry pie in a glass pan – to keep the center wet, loose, and gooey. Great in a pie, not in bars. Unless that’s what you’re going for. So just use a metal pan next time and b/c the moisture content of fruit can vary dramatically, bake until done. No magic number. But the pan will just add time. And creaming the butter – waste of time in my opinion. Just melt it, change your pan, and bake until done. Watch your bars, not the clock :) Glad they tasted great! Keep me posted on future trials!

  13. Hannah — September 14, 2013 at 8:46 am (#

    Awesome food photography!!!

  14. Shannon — September 15, 2013 at 1:16 pm (#

    Made these today. Only change was 3/4 stick of butter instead of one stick. They are really really good. Used TJ 72% instead of chips.

    • Averie Sunshine — September 15, 2013 at 1:36 pm (#

      Glad to hear you enjoyed them! Thanks for LMK!

  15. Jemima — February 21, 2014 at 8:31 pm (#

    Hey Averie! Thank you so much for the recipe! it seems pretty simple! Do you think I can replace the cherries with frozen cranberries? I don’t have cherries where i live :(. I popped one frozen cranberry into my mouth and it was really really sour. How can i fix this?

    • Averie Sunshine — February 22, 2014 at 1:05 am (#

      Cranberries are intrinsically very sour and really not interchangeable with cherries. If you want to try something else, I’d recommend another fruit like strawberries or blueberries but cranberries are not a good swap.

  16. Crystal — May 6, 2014 at 1:48 am (#

    Hey Averie! These are AMAZING :) they have become a huge hit! Everyone loves them, including me :) really really wonderful, thank you so much for the recipe!

  17. Jaclyn — May 8, 2014 at 10:22 am (#

    I maybe already commented on these – but seriously every time I see this on Pinterest my mouth starts watering! Sooooo good! I need these in my life – soon!

    • Averie Sunshine — May 8, 2014 at 3:24 pm (#

      Thank you for saying that – it means a ton! Funny that I had let this post die. And Chung-Ah told me about 3 months ago to make a collage for it b/c it was a buried treasure. So I did, and voila :)

  18. Kat — June 9, 2014 at 7:45 pm (#

    Looks yummy! Can I use the sour cherries from a jar instead of fresh cherries? Fresh cherries are ridiculously expensive where I live right now. :(

    • Averie Sunshine — June 10, 2014 at 12:35 pm (#

      I think they would be okay. I haven’t used them in this recipe (although I have used frozen and those were fine) so I think you’re safe. LMK how it goes!

  19. Abby s — June 25, 2014 at 4:41 pm (#

    Just got done picking some fresh cherries off the tree. Our cherries are quite tart. Would these work okay in t

    • Abby s — June 25, 2014 at 4:43 pm (#

      These* ? Or would it be better to just purchase from the store?

    • Averie Sunshine — June 25, 2014 at 4:51 pm (#

      Fresh cherries from your tree?? OMG WHAT A DELICACY! I’ll buy them off you! I personally would scarf them down but you can bake them into the bars if you have extra – they’ll be amazing!

    • Averie Sunshine — June 25, 2014 at 4:52 pm (#

      For the tartness (if they are SO tart that you can’t deal with eating them then that’s another story) but you could add a glaze on top if you need to after baking.

  20. Brittany — July 18, 2014 at 5:18 am (#

    If you don’t have a cherry pitter, should you still find a way to take the pits out before making the bars?

    • Averie Sunshine — July 18, 2014 at 3:07 pm (#

      You’re kidding, right! :) YES you have to take them out. Use a knife and slit them out.

  21. Lysmariam — July 26, 2014 at 8:42 am (#

    I want to make this tonight. Did you used pitted cherries? !?! I’m just starting to bake…. not very good at figuring out the chemistry in baking lol. I just wanted to know what kind of cherries you used.

    • Averie Sunshine — July 27, 2014 at 2:35 am (#

      Yes you absolutely must use pitted cherries unless you want to pay for your friends’/families’ dental work as they chomp down into a cherry pit…ouch! :) I used fresh cherries, the ones in the photos.

  22. Candice — August 7, 2014 at 4:01 pm (#

    If I dont have cooking spray, do i butter the foil????

    • Averie Sunshine — August 7, 2014 at 4:03 pm (#

      Probably or else they will probably stick.

    • Candice — August 7, 2014 at 5:17 pm (#

      Will do, Thanks!!!

  23. Stephanie — August 17, 2014 at 6:19 pm (#

    I made these today and they were a hit with my three kiddos. I didn’t realize I had run out of chocolate chips, so I reduced the sugar slightly and subbed white chocolate chips. My cherries were pretty juicy so I baked until edges browned slightly which took about 45 min. Really good! Thanks for the recipe. I didn’t know what I was going to do with all these cherries!

    • Averie Sunshine — August 17, 2014 at 9:14 pm (#

      Thanks for trying this recipe and good call on the white chips/reduce the sugar slightly and baking for 45 mins with juicy cherries – perfect! Glad it was a hit with your kids, too!

  24. MyThy as in "Mighty" — August 18, 2014 at 1:46 pm (#

    Hi Averie!

    These look amazing! My fiance’s fave combo! Do you think I can use Trader Joe’s Morello Cherries (drained)? The Cherry season in MI is coming to an end (nooooo!) and I don’t want to use canned cherries (yuck!)

    • Averie Sunshine — August 18, 2014 at 10:13 pm (#

      Crazy but that’s a TJ’s product I’ve never tried, wow, now I have to try them just because! But I do know the product you’re talking about and I think you’ll be fine! Just watch baking time, and adjust as necessary. LMK how it goes!

  25. Keeley — September 22, 2014 at 5:44 am (#

    Hi there, can I ask what size cup you use? Sorry if that’s a dim question! Pretty amateur baker!

    • Averie Sunshine — September 22, 2014 at 6:58 pm (#

      A one-cup measuring cup for the brown sugar, flour, cherries. You need a set of measuring cups.

  26. sonaly — December 8, 2014 at 4:03 am (#

    PEPPERMINT CHOCOLATE This is pure delight for your taste buds.

    CHERRY-MINT CHOCOLATE a burst of cherry zest

    Both are great flavour

  27. sonaly — December 18, 2014 at 3:01 am (#


  28. Amanda — May 18, 2015 at 2:08 pm (#

    This is one of my favorite things to make! Thanks for sharing your recipe :) Very simple, sweet, rich, and a hit with everyone!

  29. Kala — May 30, 2015 at 9:18 am (#

    Made it. Loved it. Used slightly less sugar and chopped bittersweet chocolate with lots of cherries.

    • Averie Sunshine — May 30, 2015 at 10:40 am (#

      Thanks for trying it and glad it came out great with a little less sugar!

  30. Lisa Fresch — June 14, 2015 at 11:28 am (#

    thanks for posting this recipe! I looks so good that I am making them right now. One question: I really don’t like to cook on foil; could I line the pan with parchment paper instead?

    Thank you!

    • Averie Sunshine — June 14, 2015 at 11:57 am (#

      I can never get tight seal in the corners with parchment and it sort of puffs up and I just don’t like it as well but if it works for you, go for it. You don’t ‘have to’ line the pan but for cleanup, I prefer the lift-out and dump-it-out method so I line. Enjoy!

  31. Lisa Fresch — June 14, 2015 at 12:19 pm (#

    Thank you answering so quickly! I don’t bake very well, so I just used tin foil, didn’t want to deviate from the recipe. I wasn’t sure if the foil was integral to the cooking, or whatever. Thanks again, they are in the oven now, and we can’t wait for them to come out.

    • Averie Sunshine — June 14, 2015 at 3:35 pm (#

      I’m sure they turned out great and hope you’re enjoying!

  32. Fatema Rahim — July 11, 2015 at 4:46 pm (#

    They’re in the oven now!!!! Sooooo excited!! But… I used dark brown pure cane sugar because i didn’t have light brown, is that okay? They look dark (when i peak in the oven)!

    • Averie Sunshine — July 11, 2015 at 4:57 pm (#

      Dark brown sugar is more caramely tasting when cooked (it has more molasses than light, 3x as much) and appears quite dark when baked in things. Just watch them closely so you don’t over/under-bake them. I’m sure they’ll taste great.

  33. Fatema Rahim — July 11, 2015 at 5:51 pm (#

    Thank you so much! I just came across your site on pinterest and love how you respond so quickly!!! Now I am making your creamy mixed berry white chocolate bars :)

  34. Julie Sems — July 27, 2015 at 4:41 pm (#

    Made these a couple of weeks ago using fresh blueberries & dark chocolate chips and they were super delicious!! Thanks for the recipe! It’s seems pretty versatile as far as changing it up with different berries and chocolates. Making another blueberry batch right now because I’m craving these again after seeing your recipe on my Pinterest board while looking for something else. :) Looking forward to giving a few of your other recipes a try!

    • Averie Sunshine — July 27, 2015 at 5:01 pm (#

      Thanks for trying the recipe and I’m glad it came out great for you – with blueberries and dark chocolate chips. Sounds delish! And you’re right, it’s a very versatile recipe (I’ve used this base 30+ times for blog recipes), just changing the add-in’s from M&Ms to peanut butter chips to swirling in strawberry jam. If you try other recipes, LMK!

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