If you love blondies — those dense, buttery, brown sugar bars that sit somewhere between a cookie and a brownie — then get ready to love them even more. These cherry blondies take the classic recipe and fold in sweet-tart cherries that burst with juicy flavor in every bite, giving you a combination that’s simultaneously familiar and completely exciting.
These cherry blondies are everything a great bar cookie should be: chewy in the center, slightly crisp at the edges, deeply buttery, and packed with fruit that adds color, flavor, and little pops of sweetness throughout. They’re the kind of dessert that looks beautiful, travels well, and earns you compliments from everyone lucky enough to get one.
Why You'll Love This Recipe
- Chewy, buttery perfection — The dense, fudgy blondie texture is deeply satisfying
- Sweet-tart cherry flavor — Fresh, frozen, or dried cherries all add gorgeous bursts of flavor
- Easy one-bowl recipe — No mixer needed; minimal cleanup
- Beautiful and colorful — The cherries create beautiful pockets of color throughout
- Travels well — Perfect for bake sales, potlucks, or gifting
- Versatile — Works with many different fruit and add-in combinations
Ingredients
Main Ingredients
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- 1 cup packed brown sugar (light or dark)
- 1 large egg + 1 egg yolk (the extra yolk = extra chewiness)
- 1½ tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup fresh, frozen (thawed and drained), or dried cherries, roughly chopped
Optional Add-ins
- ½ cup white chocolate chips — incredible with cherries
- ½ cup chopped dark chocolate — rich and slightly bitter contrast
- ¼ tsp almond extract — cherries and almond are an iconic pairing
- Lemon zest — a pinch brightens the whole bar beautifully
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper, leaving overhang on two sides for easy lifting.
- Mix wet ingredients — In a large bowl, whisk together melted butter and brown sugar until smooth. Add egg, egg yolk, and vanilla. Whisk vigorously for about 1 minute until thick and glossy.
- Add dry ingredients — Add flour, baking powder, and salt. Stir with a spatula until just combined. The batter will be thick.
- Fold in cherries — Gently fold in the chopped cherries (and any other add-ins). If using frozen cherries, make sure they’re well-drained and blotted dry, or they’ll add too much moisture.
- Bake — Spread batter evenly into the prepared pan. Bake for 22–26 minutes. The top should look set and matte (not shiny and wet). A toothpick inserted in the center should come out with a few moist crumbs — not raw batter, not completely clean.
- Cool completely — This is the hardest part. Let the blondies cool in the pan for at least 30 minutes before lifting out and cutting. Cutting warm blondies results in crumbly, messy bars. Patience = perfect squares.
- Slice and serve — Use the parchment overhang to lift the slab out of the pan. Cut into squares and serve.
Pro Tips
- The extra egg yolk matters — Egg yolks add richness and fat that create that dense, chewy texture. Don’t skip it.
- Measure flour correctly — Spoon flour into the measuring cup and level off. Packing flour in creates dense, cakey blondies.
- Don’t overbake — The biggest mistake with blondies. They should look slightly underdone in the center when you pull them. They’ll continue to set as they cool. An overbaked blondie is dry and crumbly, not chewy.
- Brown your butter — For next-level blondies, cook the butter in a saucepan over medium heat until it turns golden and smells nutty before adding the sugar. Incredible depth of flavor.
- Cool before cutting — Non-negotiable. Warm blondies will fall apart. Give them time.
Variations & Substitutions
- Maraschino cherry blondies — Use well-drained maraschino cherries for a sweeter, retro-flavored treat.
- Black forest blondies — Add dark chocolate chips and a drizzle of melted chocolate on top.
- Gluten-free — Use a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
- Mixed berry blondies — Combine cherries with blueberries or raspberries for a beautiful mixed berry version.
- Cherry walnut blondies — Add ½ cup roughly chopped walnuts for crunch and earthiness.
What to Serve With
- A scoop of vanilla ice cream for a simple, perfect dessert
- Whipped cream and a fresh cherry on top
- A cup of coffee or hot cocoa
- As part of a dessert platter alongside brownies and cookies
Storage
Room temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keeps for up to 1 week. Bring to room temperature before eating for the best chewy texture.
Freezer: Freeze individually wrapped squares for up to 3 months. Thaw at room temperature.
Recipe Card
Prep Time: 10 minutes | Cook Time: 25 minutes | Cool Time: 30 minutes | Total Time: 1 hour 5 minutes | Makes: 16 squares
Ingredients Summary:
½ cup melted butter, 1 cup packed brown sugar, 1 egg + 1 yolk, 1½ tsp vanilla, 1 cup flour, ½ tsp baking powder, ¼ tsp salt, 1 cup chopped cherries
Instructions Summary:
- Whisk melted butter + brown sugar. Add egg, yolk, vanilla.
- Stir in flour, baking powder, salt.
- Fold in cherries. Spread in lined 8×8 pan.
- Bake at 350°F for 22–26 min until set but slightly underdone in center.
- Cool completely before slicing.
These cherry blondies are the kind of dessert that turns a regular afternoon into a little celebration. Buttery, chewy, and bursting with cherry goodness — they’re impossible to stop at just one. Made a batch? We’d love to hear about it in the comments! What add-ins did you try? For More Cheap Recipes 🍒✨