There is something inherently comforting about a tray of freshly baked bars sitting on the kitchen counter. While brownies often steal the spotlight with their intense cocoa presence, the blondie is the sophisticated, buttery cousin that deserves just as much praise. Today, we are diving deep into the world of Cherry Chocolate Chunk Blondies. These are not just your average dessert bars; they are a masterclass in texture and flavor contrast. Imagine a chewy, caramel-infused base studded with pools of molten dark chocolate and the sharp, bright pop of tart cherries.
Creating the perfect blondie is an art form that relies on the quality of your ingredients and the patience of your process. Unlike a cake, which strives for light fluffiness, a blondie aims for density and chew. It is the gold standard of “fudgy” without the actual fudge. By incorporating the richness of brown sugar and the silkiness of melted butter, we create a canvas that highlights the sophisticated pairing of fruit and chocolate. Whether you are a seasoned baker or a novice looking to impress at your next gathering, this recipe is designed to deliver consistent, mouth-watering results every single time.
What is a Cherry Chocolate Chunk Blondie?
To understand this recipe, we first have to define what a blondie actually is. Often referred to as “blonde brownies,” blondies eschew cocoa powder in favor of vanilla and brown sugar. The result is a flavor profile that leans heavily toward butterscotch and caramel. When we introduce Cherry Chocolate Chunk Blondies into the mix, we are elevating that classic base with layers of complexity.
The “cherry” component usually comes from dried cherries, which offer a concentrated burst of acidity and a chewy texture that mimics the dough itself. The “chocolate chunk” element is crucial because, unlike standard chocolate chips, chunks create larger, irregular pockets of melted chocolate that feel far more indulgent. When you bite into one of these bars, you get the crunch of the edges, the softness of the center, and the explosive combination of tart fruit and rich chocolate. It is a balanced dessert that refuses to be one-note.
The Fascinating Origin of the Blondie
The history of the blondie is actually older than the brownie itself. Culinary historians have traced the roots of “blonde” butterscotch bars back to the late nineteenth century. In those early days, these treats were often called “butterscotch squares.” It was not until the early twentieth century that chocolate was widely integrated into baked bars, leading to the rise of the modern brownie.
For a long time, the blondie existed in the shadow of its chocolate-heavy relative. However, as artisanal baking became more popular, people began to appreciate the unique “maillard reaction” flavors—that toasted, nutty goodness—that only a butter-and-brown-sugar base can provide. The addition of cherries and chocolate chunks is a modern evolution, reflecting a culinary trend toward pairing high-quality dark chocolate with stone fruits. This specific variation has become a staple in upscale bakeries and cozy home kitchens alike, proving that the classics are always ripe for reinvention.
Ingredients You Will Need
Before you start your baking journey, ensure your pantry is stocked with high-quality staples. Since this recipe relies on simple flavors, the quality of your butter and chocolate will make a noticeable difference in the final product.
Unsalted Butter: One cup, which is equivalent to two sticks. You will want to melt this down so it incorporates seamlessly with the sugar.
Light Brown Sugar: One and a half cups, packed tightly. The molasses in the brown sugar is what gives these blondies their signature chew and caramel flavor.
Large Eggs: Two eggs at room temperature. These act as the binder and provide the necessary structure.
Vanilla Extract: Two teaspoons. Do not skimp here; vanilla is the primary aromatic in a blondie.
All-Purpose Flour: Two cups. This provides the foundation of our bars.
Baking Powder: One teaspoon to give just a hint of lift without making them cakey.
Salt: One half teaspoon to balance the intense sweetness of the sugar.
Chocolate Chunks: One cup. You can use semi-sweet or dark chocolate depending on your preference for bitterness.
Dried Cherries: Three quarters to one full cup. Roughly chop them if they are particularly large to ensure even distribution.
Optional Additions for Extra Flair
White Chocolate Chunks: One half cup. Adding white chocolate creates a “triple threat” of flavors that balances the tartness of the cherries.
Almond Extract: One half teaspoon. Cherry and almond are a classic botanical pairing; the extract enhances the fruitiness of the cherries significantly.
Step by Step Direction and Preparation Method: Cherry Chocolate Chunk Blondies
Success in baking is as much about the “how” as it is about the “what.” Follow these steps carefully to ensure your Cherry Chocolate Chunk Blondies have that coveted shiny top and dense, chewy interior.
Preparing Your Environment
Begin by preheating your oven to three hundred and fifty degrees. It is vital that the oven is fully up to temperature before the batter goes in to ensure the edges set properly. While the oven warms, prepare a nine by thirteen inch baking pan. You can lightly grease it with butter or cooking spray, but for the best results, line it with parchment paper. Leave a little bit of overhang on the sides; this “sling” allows you to lift the entire block of blondies out of the pan once they have cooled, making slicing much easier.
Mixing the Foundation
In a large mixing bowl, combine your melted unsalted butter and the packed light brown sugar. Use a whisk to blend them until the mixture is completely smooth and looks a bit like liquid caramel. Once combined, add your two large eggs and the vanilla extract. If you have chosen to use almond extract, add it now. Whisk vigorously until the batter looks glossy and cohesive. This aeration of the eggs is what creates that delicate, crackly crust on top of the finished bars.
Incorporating the Dry Ingredients
In a separate, smaller bowl, whisk together your all-purpose flour, baking powder, and salt. It is a common mistake to dump the dry ingredients directly into the wet, but pre-mixing them ensures the baking powder is evenly distributed. Slowly fold the dry ingredients into the butter and sugar mixture. Use a spatula for this part rather than a whisk. You want to mix just until the white streaks of flour disappear. Overmixing at this stage will develop too much gluten, resulting in a tough, bread-like texture instead of a soft, chewy one.
The Final Fold
Now comes the best part: the mix-ins. Gently fold in your chocolate chunks and chopped dried cherries. Ensure they are distributed evenly so that every single bite contains a bit of fruit and a bit of chocolate. Once mixed, spread the batter into your prepared nine by thirteen inch pan. The batter will be quite thick, so use your spatula or the back of a spoon to push it into the corners and smooth out the top.
The Baking Process
Place the pan on the center rack of your oven. Bake for twenty-two to twenty-eight minutes. The key to a perfect blondie is to avoid overbaking. You are looking for the edges to be golden brown and pulling away slightly from the sides of the pan. The center should look set but might still seem a little soft. If you insert a toothpick, it should come out with a few moist crumbs attached. If the toothpick is clean, you may have baked them a minute too long; if it has wet batter, they need more time.
The Cooling Phase
This is the hardest part of the recipe: waiting. You must allow the Cherry Chocolate Chunk Blondies to cool completely in the pan. As they cool, the residual heat continues to set the center, and the fats solidify to create that dense, fudgy texture. If you cut them while they are hot, they will likely crumble. For the cleanest, most professional-looking squares, wait at least two hours before slicing.
Exciting Variations to Try: Cherry Chocolate Chunk Blondies
Once you have mastered the base recipe, you can start experimenting with different flavor profiles. The beauty of the blondie is its versatility.
The Nutty Delight
If you enjoy a bit of crunch, consider adding one half cup of toasted pecans or walnuts. The earthy flavor of the nuts complements the brown sugar and provides a nice textural contrast to the soft cherries.
Fresh Fruit Twist
While dried cherries are standard, you can use fresh cherries when they are in season. If you go this route, be sure to pit them and pat them very dry with a paper towel. Toss them in a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom or releasing too much moisture into the dough.
Salted Caramel Style
For a more modern flavor, sprinkle a generous pinch of flaky sea salt over the top of the batter right before it goes into the oven. The salt cuts through the sweetness and makes the chocolate flavors pop.
Frequently Asked Questions: Cherry Chocolate Chunk Blondies
Why are my blondies cakey instead of chewy?
Cakiness is usually caused by two things: too much air or too much flour. Ensure you are not over-beating the batter once the flour is added, and make sure you are measuring your flour correctly by spooning it into the measuring cup rather than packing it down.
Can I use chocolate chips instead of chunks?
Absolutely. Chocolate chips are formulated to hold their shape under heat, whereas chunks will melt into pools. Chunks give a more “artisanal” feel, but chips work perfectly well in a pinch.
How should I store Cherry Chocolate Chunk Blondies?
Store your Cherry Chocolate Chunk Blondies in an airtight container at room temperature for up to four days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to three months. Just be sure to wrap them tightly in plastic wrap before freezing.
Can I make Cherry Chocolate Chunk Blondies in a smaller pan?
Yes! If you prefer a much thicker, taller blondie, you can use an eight by eight inch square pan. You will need to increase the baking time to approximately thirty to thirty-five minutes, as the batter will be deeper.
Pro Tips for Bakery-Quality Results
To truly surpass other recipes, you have to focus on the small details. One tip is to use “browned butter” instead of just melted butter. To do this, melt the butter in a saucepan over medium heat and continue cooking it until it begins to foam and turn a golden brown color with a nutty aroma. This adds a layer of sophistication to the Cherry Chocolate Chunk Blondies that is hard to beat.
Another trick is to use high-quality dark chocolate with at least sixty percent cacao. The bitterness of the dark chocolate is the perfect foil for the sweet brown sugar dough and the tartness of the cherries. Finally, always use room temperature eggs. Cold eggs can cause the melted butter to seize up, leading to an uneven texture in the finished bake.
Conclusion: Cherry Chocolate Chunk Blondies
In the world of homemade desserts, few things are as satisfying and versatile as the Cherry Chocolate Chunk Blondies. By combining the deep, caramel notes of a classic blondie with the sophisticated pairing of tart cherries and rich chocolate chunks, you create a treat that appeals to children and adults alike. This recipe focuses on the harmony of textures—the crispy edges, the chewy center, and the bursts of fruit and chocolate throughout. Whether you are serving them at a summer barbecue, a holiday party, or simply enjoying one with a cup of coffee on a quiet afternoon, these blondies are guaranteed to be a hit. Remember that the secret lies in the quality of your ingredients and the patience to let them cool properly. Now that you have all the tools and knowledge required, it is time to head to the kitchen and start baking your own batch of these decadent, chewy delights.
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The Ultimate Guide to Perfect Cherry Chocolate Chunk Blondies
- Total Time: 40 minutes
- Yield: 12–16 blondies 1x
- Diet: Vegetarian
Description
To understand this recipe, we first have to define what a blondie actually is. Often referred to as “blonde brownies,” blondies eschew cocoa powder in favor of vanilla and brown sugar. The result is a flavor profile that leans heavily toward butterscotch and caramel. When we introduce Cherry Chocolate Chunk Blondies into the mix, we are elevating that classic base with layers of complexity.
Ingredients
1 cup (226g) unsalted butter, melted
1 1/2 cups (300g) light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chunks (semi-sweet or dark)
3/4–1 cup dried cherries (roughly chopped if large)
Optional:
1/2 cup white chocolate chunks (for extra sweetness)
1/2 teaspoon almond extract (pairs beautifully with cherries)
Instructions
Preheat oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper or lightly grease it.Mix wet ingredients:
In a large bowl, whisk melted butter and brown sugar until smooth.
Add eggs and vanilla (and almond extract if using). Mix until glossy.Combine dry ingredients:
In a separate bowl, whisk flour, baking powder, and salt.Combine:
Gradually fold dry ingredients into wet mixture. Do not overmix.Add mix-ins:
Fold in chocolate chunks and dried cherries evenly.Bake:
Spread batter evenly in prepared pan.
Bake 22–28 minutes, or until the center is set and a toothpick comes out with a few moist crumbs (not wet batter).Cool completely before slicing for clean squares.
Notes
These Cherry Chocolate Chunk Blondies are the perfect balance of rich chocolate and tart cherries. They’re chewy, buttery, and even better the next day—if they last that long!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (based on 16 servings)
- Calories: ~280 kcal
Keywords: Cherry Chocolate Blondie Bars, Dark Chocolate Cherry Blondies, Chewy Cherry Chocolate Squares, Chocolate Chunk Cherry Bars
