Keep calm and cherry on! That’s what they say, isn’t it? Maybe I’m wrong. During cherry season, »keeping calm« is not very easy for me. The season is way too short, and I always have the feeling I am missing out if I do not bake something immediately after I see the first cherries on the farmer’s market. Something like these Cherry Chocolate Blondies. A great bake to celebrate those small red fellas ;P
There are some fruits and berries that are only available for a relatively short time in spring and summer – cherries unfortunately also belong to this category. I’m quite familiar with our seasonal calendar for fruit and vegetables in Germany, but even I sometimes lose track of what’s in season and for how long. I went to the farmer’s market the other day (end of May) trying to get some rhubarb for a recipe and got told that there was no more rhubarb available. The season should not have been over yet, but I was obviously too late ;P
Well, cherries should theoretically be available anywhere from June to August (sometimes even September). So in case you can decide quickly what you want to do with cherries, this should not be a problem. You ended up here on this page looking for a recipe for cherry blondies – you probably already have a pretty clear idea of what you want to bake. Am I right?! ;P
The original recipe for these cherry chocolate blondies has been here on the blog for quite a while. I published the first version of it in July 2015. The recipe here is an updated version of that one. The original blondies were delicious, but a bit too fudgy for my liking (today). This is partly due to the ratio of wet ingredients to dry ingredients I used in 2015, but also due to the amount of cherries I added back then. They were too much for the amount of blondie dough ;)
The revised version is now pretty much perfect (in my opinion). The blondies are still a little fudgy (you can control this with the baking time), but now they keep their shape when you cut them. The old version was very soft – you almost had to eat them with a fork or spoon. That’s how fudgy they were back then ;P
There are slightly fewer fresh cherries in the 2024 version, but some extra dried sour cherries to balance the flavors. Dried fruits are always a great source of some extra flavor without changing the texture of your bake. If you don’t have them at hand, you can leave them out… but I really recommend adding them. They work well with fresh cherries and dark chocolate ;)
Anyway. If you’re into blondies, brownies, and stuff like that, you might want to take a look at these two recipes here as well – they are both quite popular on the blog: my Simple & Easy Snickerdoodle Blondies and my Mini Blondie Bites with Toffifay. Brilliantly delicious tiny bites!
INGREDIENTS / ZUTATEN
(9 blondies)
1/2 cup (120g) butter, melted
1/2 cup (100g) sugar (or xylitol)
1/4 cup (50g) brown sugar (or xylitol)
1 large egg
1 1/2 tsp. vanilla extract
1 1/3 cups (160g) all-purpose flour
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate chips
1.8 oz. (50g) dried sour cherries
5.3 oz. (150g) fresh cherries, pitted & halved
a few sliced almonds (optional)
(9 Blondies)
120g Butter, geschmolzen
100g Zucker (oder Xylit)
50g brauner Zucker (oder Xylit)
1 Ei (L)
1 1/2 TL Vanille Extrakt
160g Mehl (Type 550)
1/4 TL Salz
100g Zartbitter Schokoladendrops
50g Sauerkirschen, getrocknet
150g frische Kirschen, entsteint & halbiert
einige gehobelte Mandeln (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a 9×9 inches square baking tin* with baking parchment and grease it lightly. Wash and dry the cherries, remove the stones, and cut them in half. Set aside.
2. Melt the butter, add it with both sugars to a large bowl, and mix until very light and fluffy. Next, add the egg and vanilla extract and mix until well combined. Combine flour and salt, add it to the large bowl, and mix until just combined. Add the chocolate chips and dried cherries and fold in.
3. Transfer the batter to the prepared baking tin and spread evenly. Distribute the halved cherries evenly on top, sprinkle with sliced almonds (optional), and then bake the blondies for about 30-35 minutes – or until a toothpick inserted into the center of the blondies comes out clean. Remove the blondies from the oven and let them cool down completely inside the baking tin. When cooled, lift them out of the baking tin with the help of the baking parchment. Cut them into 9 or 12 pieces and enjoy.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 23x23cm quadratische Backform* mit Backpapier auslegen und leicht einfetten. Die Kirschen waschen, trocknen, Steine entfernen und dann halbieren. Zur Seite stellen.
2. Die Butter schmelzen, dann zusammen mit beiden Zuckersorten in einer großen Schüssel hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut verrühren. Das Mehl mit dem Salz vermischen, zur Schüssel dazugeben und nur kurz unterrühren. Schokoladendrops und getrocknete Kirschen dazugeben und unterheben.
3. Den Teig in die vorbereitete Form geben und gleichmäßig verteilen. Die halbierten Kirschen darauf verteilen, mit gehobelten Mandeln bestreuen (optional) und dann für etwa 30-35 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Blondies erst herausholen, wenn dieser sauber herauskommt. Die Blondies aus dem Ofen nehmen und in der Form komplett abkühlen lassen, dann mit dem Backpapier aus der Form heben und in 9 oder 12 Stücke schneiden und genießen.
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Here is a version of the recipe you can print easily.
Print
Cherry Chocolate Blondies
- Prep Time: 00:15
- Cook Time: 00:35
- Total Time: 01:30
- Yield: 9 1x
- Category: Blondies
- Cuisine: International
- Diet: Vegetarian
Description
KEEP CALM AND CHERRY ON! Delicious blondies with fresh cherries and big pieces of dark chocolate baked to perfection. The perfect snack for a day outside!
Ingredients
1/2 cup (120g) butter, melted
1/2 cup (100g) sugar (or xylitol)
1/4 cup (50g) brown sugar (or xylitol)
1 large egg
1 1/2 tsp. vanilla extract
1 1/3 cups (160g) all-purpose flour
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate chips
1.8 oz. (50g) dried sour cherries
5.3 oz. (150g) fresh cherries, pitted & halved
a few sliced almonds (optional)
Instructions
1. Preheat the oven to 180°C (350°F). Line a 9×9 inches square baking tin* with baking parchment and grease it lightly. Wash and dry the cherries, remove the stones, and cut them in half. Set aside.
2. Melt the butter, add it with both sugars to a large bowl, and mix until very light and fluffy. Next, add the egg and vanilla extract and mix until well combined. Combine flour and salt, add it to the large bowl, and mix until just combined. Add the chocolate chips and dried cherries and fold in.
3. Transfer the batter to the prepared baking tin and spread evenly. Distribute the halved cherries evenly on top, sprinkle with sliced almonds (optional), and then bake the blondies for about 30-35 minutes – or until a toothpick inserted into the center of the blondies comes out clean. Remove the blondies from the oven and let them cool down completely inside the baking tin. When cooled, lift them out of the baking tin with the help of the baking parchment. Cut them into 9 or 12 pieces and enjoy.
Notes
Enjoy baking!
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Hallihallo :)
Bin mal gespannt ob sie so lecker werden wie sie aussehen! Obwohl ich zwar nicht der große Kirschenfan bin, dein Rezept und die Fotos haben mich zum Ausprobieren verleitet :) …und der Berg voller Kirschen im Supermarkt heute. Sind gerade im Ofen :)
Viele Grüße und mach bitte weiter mit so vielen tollen leckeren Rezepten und Ideen!
Antonia
Hallo Antonia!
Hab schon auf Instagram gesehen, dass Du sie gemacht hast – hat toll ausgesehen – hoffe auch entsprechend geschmeckt! :)
LG
Marc