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: Cherry Chocolate Chip Blondies | Sarah Grace & Emily

  2. 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!!!

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

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

  5. 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!

  6. Would it work with dried tart cherries?

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

  8. 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?

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

  10. 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?

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

  12. 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.

  13. 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!

  14. 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.

  15. Do you cool them in the pan?

  16. 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!

  17. Try this: https://smile.amazon.com/Prepworks-Progressive-Cherry-Cherry-Pitter/dp/B0041DV0WY/ref=sr_1_2?ie=UTF8&qid=1501365269&sr=8-2&keywords=cherry+it+pitter 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!

  18. 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!

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