Indulge in these White Chocolate Cherry Blondies, where a buttery, tender base meets bursts of sweet white chocolate and tangy dried cherries.
Rich yet simple to make, this treat provides a satisfying dose of protein from eggs and healthy fats from butter, making it a perfect quick dessert or snack.
It’s ideal for everyday baking—fast, fuss-free, and utterly irresistible.
White Chocolate Cherry Blondies
Equipment
- 1 microwave-safe bowl (for melting butter)
- 1 Mixing bowl (large, for batter)
- 1 Whisk or spatula
- 1 8×8 or 9×9 inch baking pan
- Parchment paper or cooking spray
Ingredients
- ½ cup butter
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 cup white chocolate chips
- 1 cup dried cherries roughly chopped
Instructions
- Prepare Your Baking Pan: Start by preheating your oven to 350°F (175°C) to ensure it’s ready once your batter is mixed. Choose an 8×8 or 9×9 inch baking pan for perfectly thick blondies. Line the pan with parchment paper, allowing the paper to extend slightly over the edges for easy lifting later. Lightly spray with cooking spray to prevent sticking, ensuring your blondies release smoothly after baking.
- Melt the Butter: Measure ½ cup of unsalted butter and place it in a microwave-safe bowl. Heat it in short 20–30 second intervals, stirring in between, until fully melted and smooth. The butter should be completely liquid but not hot enough to cook the eggs in the next step. This ensures a soft, tender texture in your blondies.
- Combine Sugar and Vanilla: To the melted butter, add 1 cup packed brown sugar and 2 teaspoons vanilla extract. Stir the mixture thoroughly with a spatula or whisk, making sure the sugar fully dissolves into the butter. The mixture should become glossy and slightly thickened, which forms the sweet, flavorful foundation of your blondie batter.
- Incorporate Eggs: Add 1 large egg and 1 large egg yolk to the butter-sugar mixture. Mix them in gradually using gentle but consistent stirring, ensuring the eggs fully blend without scrambling. Then, add ¼ teaspoon salt and mix again. This step ensures a smooth, cohesive batter that will rise evenly during baking.
- Add the Flour: Measure 1 cup of all-purpose flour, ensuring it’s lightly spooned and leveled for accuracy. Gradually fold the flour into the wet mixture, mixing until no streaks remain. Avoid overmixing, as this can make the blondies tough. The batter should be thick but soft, ready to hold your chocolate chips and cherries.
- Fold in White Chocolate and Cherries: Gently fold in 1 cup of white chocolate chips and 1 cup of roughly chopped dried cherries. Ensure they are evenly distributed throughout the batter, so every bite has a perfect balance of sweet and tangy flavors. The cherries add a tart contrast, while the white chocolate gives creamy, melty pockets in each blondie.
- Transfer Batter to Pan: Pour the completed batter into your prepared pan, spreading it evenly with a spatula. Smooth the top gently to create a level surface, which helps the blondies bake uniformly. The batter should reach the edges of the pan, ensuring full coverage and a beautiful golden crust on all sides.
- Bake the Blondies: Place the pan in your preheated oven and bake for 20–30 minutes. Begin checking around 20 minutes: the edges should look set and slightly golden, while the center should still be soft but not wet. Use a toothpick inserted into the center to test doneness; it should come out with a few moist crumbs but no raw batter.
- Cool Before Cutting: Remove the pan from the oven and let the blondies cool for at least 15 minutes. Cooling allows the dessert to firm up and makes cutting easier. If you used parchment paper, lift the blondies out of the pan using the paper overhang for a clean, simple removal.
- Slice and Serve: Once cooled, use a sharp knife to cut the blondies into 16 squares or your preferred size. Serve them as a snack, dessert, or treat with coffee or tea. These blondies store well at room temperature for a few days, making them ideal for everyday indulgence or sharing with friends and family.
Notes
- Always measure flour correctly: spoon into a measuring cup and level with a knife for accurate results.
- Use unsalted butter to control sweetness and prevent overly rich flavor.
- Chop dried cherries roughly to distribute flavor evenly and avoid large, chewy chunks.
- Let the blondies cool completely before slicing for clean, neat edges.
- Baking times can vary depending on your oven; check at 20 minutes to prevent overbaking.
- White chocolate chips can be substituted with chunks for a gooier texture.
- Room temperature eggs mix more smoothly into the batter.
Chef’s Secrets For Perfect Blondies
The secret to perfectly chewy and tender blondies lies in balance and technique.
Start by melting the butter gently, as overly hot butter can cook the eggs and change the texture.
Mixing the flour just until incorporated prevents toughness, while evenly folding in white chocolate and cherries ensures every bite is flavorful.
For extra richness, try to let the blondies rest for at least 30 minutes after baking; this allows the flavors to meld and the texture to firm up, making them easier to slice.
Serving Suggestions For Every Occasion
These white chocolate cherry blondies are versatile and perfect for any occasion.
Serve them warm with a scoop of vanilla ice cream for a classic dessert or pair with a cup of hot coffee or tea for a mid-afternoon treat.
For gatherings, cut them into small bite-sized squares and arrange on a platter—ideal for parties or potlucks.
You can even drizzle melted chocolate or sprinkle powdered sugar for a more elegant presentation.
Storage Tips For Freshness And Flavor
To keep blondies soft and moist, store them in an airtight container at room temperature for up to 3 days.
For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw frozen blondies at room temperature before slicing.
Avoid refrigerating unless necessary, as it can dry them out.
If stored properly, the flavor of cherries and white chocolate remains rich and satisfying, making them perfect for make-ahead treats.
Frequently Asked Questions
1. Can I use fresh cherries instead of dried?
Fresh cherries contain more moisture and may alter the texture of the blondies.
If using fresh, pit and chop them, then lightly toss in flour to prevent sinking. Baking time may need slight adjustment.
2. Can I substitute white chocolate chips?
Yes, you can use milk or dark chocolate chips, or even chunks for a richer, gooey texture.
Keep in mind this may slightly change the sweetness and flavor balance.
3. How do I prevent the blondies from sticking?
Line the pan with parchment paper and lightly grease it.
This creates a non-stick surface and ensures clean, easy removal of the blondies after baking.
4. Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but the flavor remains delicious.
5. How do I know when the blondies are done?
Edges should appear set and golden, while the center remains slightly soft.
A toothpick inserted should come out with a few moist crumbs, not wet batter. Overbaking will make the blondies dry.
