Yields:
9 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
A perfect recipe for all your left over summer cherries that you don’t know what to do with! These cherry chocolate chip blondies are just so damn good. Think of a buttery chewy cookie meets the texture of a brownie, but infused with chocolate covered cherries. Yeah, these are seriously YUM.
Recipe adapted from Averie Sunshine of Averiecooks.com!
Ingredients
Adjust Servings
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 9 baking dish with non-stick spray, and line with wax paper. The blondies are pretty ooey gooey, and this will help for them not to stick to the bottom of the pan and make for easier clean up.
- Pit your cherries. If you have an automatic cherry pitter I’m super jealous and go ahead and use that. If you’re like me and don’t have one, you can de-pit your cherries however it’s easiest. I used a small knife and cut around the pit, getting as much of the flesh of the cherry as possible. You can also use a straw to push the stem and pit out of the center of the cherry. Continue to do this until you have about 1 cup of de-pitted cherries.
- In a microwave safe medium / large bowl, add 1 stick of butter and microwave until melted, about 60 seconds.
- Add brown sugar and mix until combined. Add egg and vanilla, and mix again until well combined. Add flour and pinch of salt, and mix until combined. For the mixing, you can use a electric hand or stand mixer, or go old school and use a whisk.
- Using a rubber spatula, fold in cherries and milk chocolate chips. Add to lined baking pan and use the rubber spatula to press batter into edges, so that it’s one even layer.
- Bake for 27 – 30 minutes, until center is set and a toothpick that you poke in the center comes out clean.
- Let rest out of the oven for at least 10 minutes before cutting into 9 squares and serving.
