White chocolate and sweet cherries combine to make the ultimate summertime dessert. The sweetness from the cherries plus the creaminess from the chocolate make a mouthwatering combination.
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 by the tart but mostly sweet cherries.
Now, let's talk about that brown butter. While it 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.
Looking for more blondies? Try my espresso chip blondies or white chocolate cranberry blondies.
Why I Love This White Chocolate Cherry Blondies Recipe
- Bright Flavors - The cherries highlight the best and sweet, bright summer flavors.
- Simple - This recipe comes together quickly and looks impressive on a plate.
- Balance - These brownies are sweet, but not in an overpowering way.
Ingredients Needed For White Chocolate Cherry Blondies
See below for all the details on what you'll need to make the full recipe.
- Cherries - Use fresh cherries for the best flavor.
- White Chocolate - White chocolate chips are great in the blondies.
- Cake Flour - Cake flour gives the blondies a super soft texture.
- Brown Sugar - Keeps the brownies nice and moist.
- Butter - Melted and browned for a deep flavor.
Directions For How To Make White Chocolate Cherry Blondies
- Prepare
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.
Brown the butter. Melt the butter in a small saucepan on medium-low heat. It should foam, turn clear, and then brown. Once the butter is browned, remove it from the heat and pour it into a heatproof bowl. Let it cool while you prepare the batter.
- Make the batter.
In a medium-sized bowl, combine the brown sugar, egg, vanilla, and salt. Whisk to combine. Add the butter once it has cooled. 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.
- Bake the brownies.
Add the brownies to the pan and 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.
Serving Suggestions
These brownies are great in the summertime. The cherries are at peak season, making them great to serve at an outdoor dinner, pool snack, or barbeque.
Make Ahead and Storage
These brownies can easily be made ahead of time. Keep them in an airtight container until ready to serve. Any extra brownies can be frozen and kept in the freezer for 2-3 months.
Tips and Variations
- Fresh Cherries — Fresh cherries will give these blondies the best flavor. You can also use frozen or canned cherries, just thaw or drain any extra liquid.
- Cook Time — The blondies don't take long in the oven but can brown quickly on the top. If they start to brown, cover with tinfoil until the rest of the pan is ready.
- White Chocolate Chips — If you don't like white chocolate, swap them out for regular chocolate chips.
FAQs
No, if you don't have cake flour, AP flour will work just fine. You could add a ½ teaspoon of cornstarch to the mix to get the fluffiness in the blondies that the cake flour would bring.
It is best to use fresh cherries in this recipe. If needed, frozen or canned cherries can be used. Thaw frozen cherries and drain the extra liquid from canned cherries before adding them to the batter.
Blondies should have the same texture as brownies, as they are basically the "vanilla" version of brownies. Aim for fudgy, gooey, and soft blondies.
White Chocolate and Cherry Blondies
Ingredients
Method
- 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, vanilla, 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.
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