Description
Golden brown butter cherry chocolate blondies studded with cherries and chocolate chunks make the BEST summer dessert bar!
Ingredients
Blondies
- 10 Tbsp (140 g) unsalted butter
- 1 cup (200 g) light brown sugar
- 1 large egg (50 g), at room temperature
- 1 tsp (4 g) vanilla extract
- 1/4 tsp (1 g) almond extract
- 1/8 tsp salt
- 1 1/4 cups (175 g) all-purpose flour
- 1 cup (140 g) fresh cherries, pitted and quartered
- 3 oz (84 g) semisweet chocolate, chopped
Topping
- 1/4 cup (35 g) fresh cherries, pitted and quartered
- 1 oz (30 g) semisweet chocolate, chopped
- flaky salt, for topping
Instructions
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Brown butter: 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 for 10 minutes.
- Make blondies: Add brown sugar to bowl with melted brown butter and whisk until combined. Whisk in egg, vanilla, almond extract, and salt until smooth. Fold in flour just until incorporated, then fold in cherries and chocolate. Scrape batter into prepared pan and use a piece of parchment paper coated with nonstick spray to press batter evenly into pan. Top with remaining cherries and chocolate, pressing gently into the batter; tap pan sharply to remove air bubbles.
- Bake blondies for 33-35 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Sprinkle with flaky salt and 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 up to 2 days; let come to room temperature before serving.
Notes
Brown butter: Check out my full step-by-step recipe tutorial.
Brown sugar: You can make these blondies with light or dark brown sugar.
Cherries: I use and recommend fresh cherries for the best texture. Pit fresh cherries with a cherry pitter and quarter the cherries with a sharp knife (or slice them if the cherries are large). Let stand on a sheet of paper towel for about 10 minutes to reduce excess moisture before folding into the batter.
Chocolate: Use a semisweet baking bar, chopped into pieces for rich chocolate in every bite! You can also use semisweet or dark chocolate chips. Milk or white chocolate chips would also be delicious.