A golden, buttery blondie always catches my eye, especially when glammed up with brown butter, fresh cherries, and just enough chocolate to satisfy my cravings. Studded with sweet-tart jeweled Bing cherries and chocolate chips, these phenomenal bars are ideal for picnics and beach days (just keep them cool until you’re ready to dig in).
Deeply flavored with brown butter and vanilla, a blondie can’t get any better than this. These are simple to throw together too – aside from pitting the cherries, the batter comes together in under 10 minutes, making them the perfect choice for laid-back summer days.
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1/8 tsp salt
- 1 cup flour
- 1 1/2 cups Bing cherries, pitted and quartered
- 6 Tbsp semisweet chocolate chips
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a medium bowl and let cool to room temperature.
- Whisk in brown sugar, egg, extracts, and salt until smooth. Fold in flour just until incorporated. Set aside 2 tablespoons of cherries and chocolate chips for topping; fold the rest into the batter. Scrape batter into prepared pan and smooth top with an offset spatula. Top batter with remaining cherries and chocolate chips.
- Bake for 34 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife. Store bars in a single layer in an airtight container in the refrigerator; let come to room temperature before serving.