White Chocolate Cherry Blondies

Name: White Chocolate Cherry Blondies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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)

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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.

cherry blondie propped on top of other blondies.

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!

Ingredient Notes

ingredients for recipe laid out and labeled.

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.

music courtesy of bensound.com

How to Make this Recipe

butter and sugar mixed together in bowl.

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.

white chocolate chips and dried cherries being added into batter.

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)

How do I stop blondies going cakey?

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.

What substitutions can be made?

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.

What are blondies?

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.

Can I double this recipe?

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.

Expert Tips

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.

blondies laid out on white parchment paper.

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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