Cherries easily win the prize for being the best summer fruit. They are pretty great on their own and even better in summertime dessert. While the go-to for most stone fruit desserts is a cobbler or pie, I decided to switch it up a bit and add them into blondies.
Not just any plain old boring blondies. No, these are BROWN BUTTER blondies with cherries and white chocolate chips. The cherries and white chocolate chips may be a classic combination, but they are a classic for a reason.
Let me tell you these blondies are GOOD. The richness of the white chocolate is balanced with the tart, but mostly sweet cherries.
Now let’s talk about that brown butter. While the brown butter isn’t exactly necessary, it puts the blondies over the edge. The caramelized and nutty butter highlights the brown sugar making these blondies pretty irresistible. I mean, you might as well start prepping your ingredients now.
The best thing about this recipe? The blondie base. The base is super versatile and can definitely be used as a vehicle for all kinds of toppings. Just think, chocolate and peanut butter, layered with some cookie dough on top, or even with some plain chocolate chips. You pretty much can’t go wrong. I would jump on the cherries right now since the season is almost over, but this will be a treat that you will want to enjoy all year round.
I’m normally not one to make blondies. I’m a pretty dedicated brownie fan and tend to choose chocolate. However, these blondies might be better than some brownies. They are super gooey, fudgy, and filled with the perfect toppings. Although, I wouldn’t hesitate to put either of these toppings in chocolate brownies either. Anyway, back to the blondies…
Check out the recipe below and get baking! The cherries won’t be in season much longer!!
White Chocolate and Cherry Blondies
- 10 tbsp unsalted butter
- 1 1/4 cups light brown sugar
- 1 large egg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup flour
- 1/4 cup cake flour
- 1 1/4 cup cherries, chopped
- 1/2 cup white chocolate chips
- Preheat the oven to 350°. Prepare and line an 8-inch square baking dish with grease and parchment. Set to the side.
- Brown the butter. In a small saucepan on medium-low heat, melt the butter. The butter should foam, turn clear, and then brown. Make sure to continuously stir the butter while it is melting. The process should take 5-6 minutes depending on the heat. Make sure to watch the butter towards the end as it can burn very quickly. The butter is done when there is a nutty aroma to it. Once butter is browned, take off the heat and pour into a heatproof bowl. Let it cool while you prepare the batter.
- In a medium-sized bowl, combine the brown sugar, egg, and salt. Whisk to combine. Add the butter once it has cooled down. Fold in the flours, followed by 1 cup of the cherries and almost all of the white chocolate chips. Leave a few out to throw on top.
- Using a spatula, add the blondie batter to the pan. The dough will be very sticky, don't worry. You can use a spatula to pat it down flat or some parchment paper to flatten it down. Once the batter is flat, add the remaining cherries and white chocolate chips on top.
- Bake for 35-45 minutes. The blondies will be done when they are not gooey in the middle.
- Let the blondies cool completely before cutting. Store in an airtight container in the refrigerator. The blondies should last about a week if using fresh cherries.