These white chocolate cherry blondies are rich, dense and are easier and faster to make than cookies! They are just what they sound like, a buttery blondie batter paired with sweet and tart dried cherries, and white chocolate chips.
Why Make This Recipe
Brown sugar + Butter gives these cherry blondies a rich caramely flavor, while also making them soft, dense, and chewy. These blondies are about as easy as it gets. They are made all in one bowl, no mixer is required, and no scooping of dough!
- Butter. This recipe uses melted butter. In my cookie recipes you’ll see I always call for room temperature butter. This is so we can whip some air into them and give them a great cookie texture. With these white chocolate cherry blondies, we don’t want to whip air into the batter. We want our blondies to be dense and fudgy (like a brownie!).
- Brown Sugar. We use light brown sugar instead of white sugar. The molasses in brown sugar adds a richness to these blondies and makes them nice and chewy.
- Eggs. We use one large egg and one yolk. I like to use an extra egg yolk instead of a second egg in these white chocolate cherry blondies. The yolk has more fat in it which makes them extra rich, but also doesn’t make them cakey like an additional whole egg might do
- Salt. A little bit of salt enhances the flavors and balances the sweetness.
- Vanilla. Vanilla adds a rich aroma that gives these an amazing bakery flavor.
- Flour. Just a little bit of all-purpose flour for the body, but not too much, they stay dense.
- White Chocolate Chips. You can use white chocolate chips or a chopped white chocolate bar if you’re feeling extra fancy.
- Dried Cherries. Dried cherries as a fruity, sweetness that pairs wonderfully with the white chocolate.
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How to Make this Recipe
- Melt butter in a microwave-safe bowl. Stir in the brown sugar and vanilla. Then add in the whole egg and egg yolk until smooth.
- Add your dry ingredients—flour and salt until smooth. Do not over mix.
- Fold in chopped cherries and white chocolate chips.
- Pour into an 8x8 or 9x9 inch greased and lined with parchment paper. Bake for 20-30 minutes in oven preheated to 350 degrees Fahrenheit. Edges of blondies should be set. Let cool before cutting into.
Frequently Asked Questions (FAQs)
If your blondies are cakey, that probably means you added too much flour. Too much flour will give you a cakey blondie, instead of a dense and chewy one.
Yes! You can make substitutions when it comes to the chocolate and cherries. You can swap the dried cherries for another dried fruit, like, dried cranberries. You can also use fresh cherries. Just know, that the juice from the fresh cherries may make these bars a little softer. I do not recommend using frozen cherries, there is too much juice and it is just a mess.
You can also swap the white chocolate out. I love using dark chocolate, semisweet, or even bittersweet chocolate in this recipe.
Blondies, sometimes called blondie brownies or blonde brownies are the non-chocolate version of a brownie! Brownies are made with cocoa or melted chocolate and blondies are made with brown sugar and have a caramely, butterscotch flavor. Blondies are fudgier than a cookie with a bit of a chew factor. You’ll notice the batter is wetter than your traditional cookie dough.
Yes, just double all the ingredients and pour the mixture into a 9x13-inch pan. The bake time will be about the same. You may need to add 1-2 minutes to the bake time.
Don’t overbake your blondies.
Blondies are meant to be a little gooey, that delicious gooey texture makes these white chocolate cherry blondies feel extra fudgy! So look at the edges of your blondies, they should be set, but pull the blondies out before they look completely done. Don’t worry, they’ll continue to set up and cook in their hot pan as they cool. If you want a gooier bar, bake them for less time.
Don’t add too much flour.
In case you haven’t caught on yet, these white chocolate cherry blondies are designed to be super fudgy! Adding too much flour to these will make them cakey or more like a cookie. I typically like to weigh my flour (130 grams per cup of flour). But, if you don’t have a food scale be sure to stir up your flour (it compacts as it sits), and spoon and level off the flour in your measuring cup. Check out our guide on How to Measure Flour Correctly if you need some more guidance.
Use parchment paper.
The easiest way to ensure your blondies don’t stick is to line your pan with parchment paper. You’ll be able to lift the entire pan of chocolate chip cherry bars right out of the pan for easy clean up and cutting.
Storing This Recipe
These blondies are best eaten within 3 days (store covered at room temperature). And you can absolutely freeze them! They’re good in the freezer for up to 3 months. Just let them come to room temperature before eating them. You should also try popping them in the microwave for 10 seconds to warm them up!
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White Chocolate Cherry Blondies
and white chocolate chips.
- ½ cup of butter
- 1 cup brown sugar packed
- 2 teaspoons vanilla
- 1 egg + 1 yolk large
- ¼ teaspoon salt
- 1 cup flour measured correctly
- 1 cup white chocolate chips
- 1 cup dried cherries roughly chopped
- Preheat oven to 350 degrees Fahrenheit. Take an
8x8 or 9x9 inch pan and spray with cooking spray, or line with parchment paper and spray with cooking spray and set aside
- In a microwave safe bowl, melt your butter until
liquid. Add in your brown sugar and vanilla and mix. Then add in your egg and egg yolk and salt and mix.
- Then add in your flour and mix until all the
flour has disappeared. Add in white chocolate chips and dried cherries and mix.
- Pour batter into your prepared baking dish and
smooth batter out so it is dispersed evenly. Bake for 20-30 minutes until the edges are set. Let cool for at least 15 minutes before cutting into.
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