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White Chocolate and Cherry Blondies

Prep Time 30 mins


  • 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, 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.