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.

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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.

Ingredients:

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)

Directions:

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: Chocolate Recipes

  2. I can’t tell you how much I love this post. Cherries are literally my favorite, well, everything. Haha. I can relate to polishing off a one pound bag by yourself and having purple stained fingers as evidence. I have 3 lbs in my fridge right now. I also have a cherry pitter and face the same problem. I normally put a dish towel over it to avoid staining my clothes.

  3. I’m yet to see any nice cherries in these parts but I can’t wait to find some so I can make these blondies! I love that you didn’t skimp on the cherries too!

    • you can use frozen – or blueberries, peaches, blackberries; whatever you have that’s in abundance, fresh of frozen – trust me, any other time of the year cherries are ungodly expensive and I’d never bake with them; I’d just eat them!

  4. These look so juicy and gooood! I mean..real GOOD. With chocolate chips…ahh ♥

  5. Those cherries… they look so… inviting. They have a come hither sort of look, lol.

  6. WOW! This is totally my kind of treat! Love cherries and chocolate together! I hope you got my email. I sent it a couple of days ago. You won Katie’s book. :)

  7. I have a plethora of summer fruit in the fridge right now too! Mango, peaches, plums, grapes, and cherries. These blondies look incredible, Averie. The pictures – so bright and I can just see how juicy those cherries are in each bite. Chocolate + cherries are one fierce combo. And what an easy blondie recipe! I’m definitely going to have to try this. I’m thinking white chocolate + peaches with a heavy dose of cinnamon added to the base. Or I might as well just try your exact version! Love bar cookies, they are too easy!

    • yes bars are so easy, so much easier than cookies, cupcake, truffles, balls, etc or anything else that needs individual attention or rolling out or individual frosting, i.e. cupcakes. These are so easy; nothing complicated. Like the C.I. recipe for cookies, this IS my go-to blondie recipe, forever. Period :)

  8. These look soooo tasty!! I can’t wait to try them!

  9. Chocolate and cherry are the ultimate flavor combo ~ these blondes look amazing Averie!

  10. TOTALLY been buying ridiculous amounts of fruit! I think I’ve only managed one bag of cherries though (need to change that). Deliciousness

  11. I’ve been plowing through cherries and mini apricots too, and taking a spoon to a big half of a watermelon when I’m feeling lazy. I love this time of year more than anything.

  12. Ok seriously? Those look freaking amazing. I could reach through the screen and just grab one! And now I need to pick up cherries. I’m thinking that’d be a great change to my oatmeal. I haven’t done that in ages

  13. This might just be the most amazing and delicious looking recipe I’ve ever seen. Everything about it is perfect! I’m drooling.

  14. Wow, this looks fabulous! Love the of cherries and the bright colors! I’ve been loading up on watermelon lately, but am now craving cherries. :-)

  15. We have been buying cherries like crazy around here, too. My boys will sit there and knock out an entire bag together for an afternoon snack. I wish I had the patience to pit the cherries and make something with them because those blondies look outstanding! Beautiful pics, as always, girl! :-)

  16. running out of room – man, do I know that! I currently have cherries in my freezer, fridge and dehydrator, yes, right now! :D and there are still some on the tree! *sigh* good problem to have.

    pitting IS a pita, but my pitter works pretty well and I’m getting fast at it (after many many hours, I’d hope so!).

    chocolate and cherries just go together, you are right – these sound good!

  17. My mouth is watering! I love me some chocolate + cherries–you’re right, it is a Valentine’s Day favorite, so why not bake ’em up into my fave dessert ever–blondies :) I’m a blondie girl for sure!

  18. SO pretty!!! All I ever do with cherries is eat them straight up, ha…I never have them long enough to bake with them!! :-)

  19. Oh how I love chocolate and cherry together!!! This is one fine looking blondie…love it!!! And yes, everything is better with chocolate:-)

  20. oh my gosh, those look dangerously delicious! choc and cherry is such a fabulous combination! gorgeous photos, as always:)

  21. You should look into getting a Cherry Chomper – no splashes! It’s one of the only “unitaskers” I keep in my kitchen, but since I bought one, I’ll never go back to knife pitting again.

    I think these are one of the most amazing-looking things you’ve made in a long time – and that is SAYING SOMETHING. Ohmanohmanohman, I <3 blondies.

  22. I love baking with cherries! These look incredible! Like the only way to make chocolate-covered-cherries even better.

  23. YUUUUUUMMMMMMM. I’ve been wanting to make blondies for a while now, I think I just found the ones! I may add white chocolate chips too, as you suggested. You really do come up with the best combinations!

  24. I was actually thinking in the beginning that these would be great with white chocolate. Either way though, chocolate is chocolate. Even when it is white chocolate, which isn’t chocolate, it is still (kindof not really) chocolate. In spirit at least. ;)

    I’ve never baked with fresh cherries because of the pits thing. Too much work and annoying for me to do on my own. I’ve used dried cherries though, which are fantastic!

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