Chocolate-Cherry-Blondies
Brownies have always been one of my absolute favorite baked goods. I just LOVE chocolate—especially when it’s baked into something soft and fudgy. I can never get enough!
But recently, I discovered an incredible blondie recipe that takes things to the next level. It’s made with both dark and white chocolate, and I simply adore how their flavors complement each other.
What makes these blondies even more special is the addition of cherries. They add a fruity note that pairs perfectly with the chocolate and makes the texture even more moist and delicious.
The result? The ultimate chewy, gooey blondie with a hint of tartness from the cherries that balances out the sweetness beautifully. Chocolate and cherries are simply a MATCH MADE IN HEAVEN!
Honestly, these blondies have completely won me over—they might have even replaced traditional brownies as my new favorite. That’s why I just had to share this recipe with you. You have to try it! It’s easily one of my top five baked treats, and I’m sure you’re going to love it as much as I do.
So go ahead, bake a batch, and enjoy every delicious bite!
Ingredients for the batter:
300g sour cherries (alternatively, cherries from a jar)
100 g dark chocolate
100 g white chocolate
150 g butter
2 eggs (size M)
150 g sugar
200 g flour
1 tsp vanilla extract
Pinch of salt
Additionally: Square baking pan (approx. 22x22 cm)
Making the Cherry-Blondies:
For the batter, wash the cherries, remove the stems, and pit them (if using jarred cherries, drain them). Preheat the oven to 180 degrees Celsius (356°F) and line the baking pan with parchment paper.
Chop the dark chocolate into small pieces and set aside. Roughly chop the white chocolate and melt it with the butter over a hot water bath, stirring continuously. Allow it to cool to lukewarm.
Using a hand mixer, beat the eggs and sugar for about 2 minutes until thick and creamy. Stir in the lukewarm chocolate-butter mixture. Add the flour, vanilla extract, and a pinch of salt, mixing until combined. Gently fold in half of the cherries and the dark chocolate.
Pour the batter into the prepared pan, smooth the surface, and distribute the remaining cherries on top. Bake the blondie batter in the oven (middle rack) for 25-30 minutes. The surface should be crispy, but the inside should still be quite soft. Remove from the oven and allow to cool in the pan, then cut into 16 pieces. (Note: When stored in an airtight container, the blondies will keep for at least three days in a cool place.)
Bon Appétit
(I left the ones on the picture in the oven a little too long, so the tops got a bit too brown – but they still tasted amazing!)
The recipe is originally from the German baking book: Backen: Für jeden Anlass das perfekte Rezept (GU Grundkochbücher)