Description
These Cherry Chocolate Chip Blondies are a decadent treat combining buttery, chewy blondies with bursts of cherry pie filling and rich semi-sweet chocolate chips. Topped with extra chocolate chips and maraschino cherries, they offer a delightful balance of sweet and tart flavors in every bite, perfect for dessert or a special snack.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Add-ins and Toppings
- 1 cup semi-sweet chocolate chips (plus additional for topping)
- 1 cup cherry pie filling
- Maraschino cherries for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper to prevent sticking and make removal easier.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well combined. Then add the eggs and vanilla extract, mixing thoroughly until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the blondies.
- Fold in Chocolate Chips: Fold in the semi-sweet chocolate chips, reserving a portion to sprinkle on top later for added texture and chocolate flavor.
- Layer Batter and Cherry Filling: Spread half of the batter evenly into the prepared baking pan. Spoon the cherry pie filling evenly over this layer, leaving a little space around the edges. Carefully spread the remaining batter over the cherry filling, gently smoothing the surface.
- Add Toppings: Sprinkle the reserved chocolate chips and maraschino cherries evenly over the top of the blondie batter.
- Bake: Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, indicating the blondies are properly cooked.
- Cool and Serve: Allow the blondies to cool completely in the pan before cutting into 12 squares. This cooling step helps the blondies set and makes cutting easier.
Notes
- Do not overmix the batter once the flour is added to keep the blondies tender.
- Use parchment paper for easier removal and cleaner cuts.
- You can substitute cherry pie filling with fresh or frozen cherries if desired, but it may change moisture content.
- Letting the blondies cool completely improves texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
