Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 2 cups light brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups pitted fresh tart cherries, halved (or frozen, thawed and drained)
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- ½ tablespoon lemon juice
- ¼ cup white chocolate chips (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a medium saucepan, combine the cherry filling ingredients and cook over medium heat for 5-7 minutes until thickened. Allow to cool.
- In a large bowl, whisk together the melted butter and brown sugar. Add eggs one at a time, then stir in vanilla and almond extract.
- In another bowl, mix the flour, baking powder, and salt. Gradually fold into the wet ingredients until just combined.
- Pour two-thirds of the batter into the prepared pan, spread evenly, and spoon the cherry mixture on top, followed by dolloping the remaining batter.
- Bake for 35-40 minutes or until a toothpick comes out with a few moist crumbs.
- Melt white chocolate chips and drizzle over cooled blondies before cutting into squares.
Notes
Allow cooling for at least 2 hours for proper setting.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 27g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg