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Cherry Chocolate Chip Blondies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 26 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 9 blondies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Cherry Chocolate Chip Blondies are a delightful twist on classic blondies, featuring sweet dried cherries and rich semi-sweet chocolate chips baked into a soft, chewy bar. Perfect as a dessert or a sweet snack, they combine buttery richness with fruity and chocolaty flavors in every bite.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Add-ins

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dried cherries, chopped

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Mix wet ingredients: In a large bowl, whisk together the melted and cooled butter with the packed brown sugar until the mixture is smooth and well combined. Add in the room temperature egg and vanilla extract, then mix thoroughly until fully incorporated.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  4. Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the blondies.
  5. Fold in add-ins: Gently fold in the semi-sweet chocolate chips and chopped dried cherries, ensuring they are evenly dispersed throughout the batter.
  6. Transfer batter and bake: Spread the batter evenly into the prepared baking pan, smoothing the top. Bake for 22 to 26 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool and slice: Allow the blondies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Slice into 9 equal squares and serve.

Notes

  • Do not overbake to maintain soft and chewy blondies.
  • For a sweeter variation, substitute semi-sweet chocolate chips with white chocolate chips.
  • Ensure the egg is at room temperature to help with batter emulsification and texture.
  • Use parchment paper for easy removal and clean edges.

Find it online: https://slsrecipes.com/cherry-chocolate-chip-blondies-recipe/