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!

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.


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.

Only Eats

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

233 comments on “Chocolate Chip and Cherry Blondies”

  1. Pingback: How to Clean Out Your Pantry Before Moving - What Dress Code?

  2. Pingback: Cherry Coconut Chocolate Chunk Blondies! | Brittany Jean's Blog

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

  4. Pingback: Sweet Memories of Childhood

  5. PEPPERMINT CHOCOLATE This is pure delight for your taste buds.

    CHERRY-MINT CHOCOLATE a burst of cherry zest

    Both are great flavour

  6. Pingback: Essen und Frauen – Cherry Chocolate Blondie

  7. Pingback: 23 Unique And Delightful Spring Fruit Recipes | Viral TalkTime

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

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

  10. Pingback: Fresh Cherry Chocolate Chunk Blondies | Outside the Cereal Box

  11. Hi,
    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!

    • 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!

  12. 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.

  13. Pingback: Chocolate Chip and Cherry Blondies by Averie Cooks | Pinning & Twinning

  14. Pingback: Blondynki z czereśniami i ciemną czekoladą… | brunetkawkuchni

  15. 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)!

    • 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.

  16. 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 :)

  17. Pingback: בלונדיס דובדבנים ושוקולד צ'יפס | המטבח הקטן שלי

  18. 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!

    • 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!

  19. Pingback: In Season: July & August | The Dinner Bell

  20. Pingback: Blondes Can be More Fun. | shedoessweettreats

  21. Just made these and, even though  I ended up having to use dark brown sugar (I forgot to buy light brown sugar!), they were still awesome!

    Will be sure to give your other recipes a try! :)

  22. I made these yesterday for a gathering tonight, and they were a huge hit! I have been baking a lot of Pinterest cake recipes lately, and it was nice to try an easy recipe for a change. The cleanup was a breeze! I used fresh cherries and completely agree – pitting is a PITA. The edges were brown, crispy, and pulled away from the pan, but the bottom (particularly in the center) was close to gooey. I didn’t want the edges to burn, so I went ahead and took them out. When I make them again, I think I may try to strain and blot the cherries with paper towels a bit before folding them in, as I think mine were so juicy that they disrupted the batter consistency. I also may go ahead and pit my remaining cherries, then freeze them before the next use. That could help a bit, and would make the recipe go together very quickly. I’ve also seen recipes that call for the fruit to be tossed in flour before being folded into the batter to avoid bleeding. Any thoughts on this? BTW, Ghirardelli dark chocolate chips complement the cherries perfectly. My friends and I are not picky about doneness as long as the flavor is there, and flavor was present in droves!!! Definitely a keeper.

    • Thanks for trying the recipe and I’m glad it came out well for you! I wouldn’t freeze the fruit and then pull out for the future if your intention is to have it LESS juicy (think about how watery blueberries or strawberries or any berries are when you thaw out a bag of frozen fruit). If you feel next time like you have really juicy fruit, I would just add 1/4 cup more flour. In a shallow pan recipe like this, I don’t think tossing with flour makes much difference like it would say in a loaf pan of cherry bread or a bundt cake where it’s much deeper and sinking is more of an issue.

  23. Averie — we picked cherries for the first time this year on vacation and I had to get a pitter. This one from Amazon is pretty good: — doesn’t splatter much and every cherry was successfully pitted with one try. I just pulled some from the freezer for this recipe and it is in the oven now…smells great!

  24. 5 stars

  25. Pingback: Cherry Chocolate Chip Blondies | Sarah Grace & Emily

  26. Love this recipe and I have made them a couple of times now since my neighbor gave me a bag of frozen pitted cherries from Michigan! Yay me! We like a little crunch so I topped them with an oatmeal strudel of oatmeal, flour, brown sugar and butter. They are so delicious and I’m getting ready to make a batch now for my fellow tailgating friends this Sunday! Go Colts!!!

  27. Pingback: Christmas Cookies for Everyone | Foodie VS Fitness

  28. Pingback: Dark Chocolate Cherry Blondie Bars | Rachel Mays

  29. I was originally looking for your cherry bread recipe, I baked it a couple of months ago and it was a complete hit in my family. But I saw this pop up on related recipes and decided to give them a try. They were really good, I used cherries, blackberries and white chocolate chips because those were the things I had in the kitchen.

    Note: I substituted the brown sugar with 3/4  jaggery (in Venezuela is almost impossible to get brown sugar) and they turned out just fine. Great recipe!

  30. Would it work with dried tart cherries?

  31. Pingback: Cherry and Blueberry Cream Pie - Taste and Tell

  32. Can I use canned cherries?

    • I haven’t tried it that way so can’t say for sure about the results.

    • If you make them with canned cherries, please let me know how they turn out. I have a couple bottles of cherries in my pantry and I was wondering if they’d work. They are cherries in syrup, so maybe I would need to slightly cut the sugar?

  33. These were great. I used blueberries, cherries and white chocolate chips for 4th of July. Thanks!

  34. I love this recipe but was wondering if you have ever tried to use a substitute for the all-purpose flour, such as almond or coconut flours?

  35. Can you substitute dried cherries that is all i have?

  36. Absolutely delicious! I love the burst of fresh cherries as you eat them.
    I added some Persian fairy floss (just because) and next time I would add extra flour to make them a bit more solid at room temperature. I found they needed more than an hour to cool enough to cut.

    • Thanks for trying the recipe and I’m glad it came out great for you! I love King Arthur flour because it has a slightly higher gluten content than other brands and therefore baked goods have a bit more structure and aren’t as likely to crumble.

  37. This sounds yummy but I am confused. In one spot you say you don’t like cherry pitters so you slice the cherry. In another spot you say you don’t half them because you like the pieces big and chunky. Could you please clarify this. Thank you.

    • I halved the cherries by hand (I think….I made this recipe years ago) rather than using a pitter. Remove pits any way you see fit and slice/chop as fine or coarse as you like. Enjoy!

  38. Thanks Averie. I like the idea of large pieces of cherry instead of small. I’ll halve them to pit and use the halves. The pictures make my mouth water. Thank again.

  39. Do you cool them in the pan?

  40. These were so good, and I got so many compliments on them when I brought them to a mom’s group. The cherries were really a delightful surprise for many! I used fresh cherries, but I found I had to double my cooking time. It was quite raw in the middle after 30 min. So either I will increase the amount of flour, or just continue to cook them for 60 min.

    • With the amount of juice in cherries, it’s not surprising that sometimes things take longer to bake for one person than another, given all cherries and their juiciness varies. Glad you just baked until done and really enjoyed these!

  41. Try this: A nifty cherry pitter that does 4 at a time, either large ones or small ones, at Amazon. It closes completely so that you don’t splatter juice. I’m heading to the kitchen to try your recipe!

  42. I just made the chocolate chip cherry Blondies and they turned out fabulous! I want to make them for work but I need to have a lot of them. Have you ever made them in a 13 x 9 pan? Would I just double the recipe? I just want to make sure before I do it that they will cook well in the center if I’m if I make a double recipe. Can’t wait to try your other recipes! Thanks again! :-)

    • I’ve never made them in a 9×13 but if you were going to do that, yes I would just do a straight doubling of everything. Cooking through shouldn’t be an issue because the overall thickness of the bar should remain roughly the same in the larger pan despite more batter. Glad you loved them!

Leave a Reply

Your email address will not be published. Required fields are marked *