These white chocolate cherry blondies are a family favorite! They’re rich and dense and are easier and faster to make than cookies! These white chocolate cherry blondies are just what they sound like, a rich blondie batter paired with sweet and tart dried cherries, and white chocolate chips.
What are blondies?
Blondies, sometimes called blondie brownies or blonde brownies are the non-chocolate version of a brownie! They’re fudgier than a cookie with a bit of a chew factor. You’ll notice the batter is much wetter than your traditional cookie dough. These are some of the best blondies you’ll make!
Watch us make them in this video!
music courtesy of bensound.comHow to make Blondies and the Secret to their Success
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!).
Extra egg 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
Don’t add too much flour!
In case you havne’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. Check out our guide on How to Measure Flour Correctly So your blondies will come out just right.
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.
Do I have to use white chocolate?
Absolutely not! If white chocolate isn’t you’re think feel free to swap it out. I love this recipe with dark chocolate or semi-sweet, or even bittersweet chocolate!
How small do the dried cherries need to be chopped?
Not small at all! We like to give them just a rough chop, so your dried cherries will look about the size of a dried cranberry. This just helps them disperse in the batter a little easier and make sure you get a little bit of cherry in every bite!
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.
Can I freeze these white chocolate cherry blondies? How long do they last for?
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!
Enjoy!
Alyssa
We think you'll love these other recipes too!
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White Chocolate Cherry Blondies
and white chocolate chips.
Equipment
" class="wprm-recipe-equipment-link" target="_blank">Dried Cherries- " class="wprm-recipe-equipment-link" target="_blank">9x9 inch baking pan
" class="wprm-recipe-equipment-link" target="_blank">Dried Cherries
" class="wprm-recipe-equipment-link" target="_blank">9x9 inch baking panIngredients
- 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
Instructions
- 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.
Video
Nutrition
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