Save Salted brown butter blondies with chopped cherries are my ultimate answer to both sweet cravings and those stray bags of frozen fruit lingering in the freezer. This recipe hits the perfect balance between chewy center and golden edges with bursts of tangy cherry and a crackling pinch of salt on top.
I made these for a last minute brunch and the scent of brown butter brought my neighbors to the kitchen Now every time I want to treat someone these are my go to bake
Ingredients
- Unsalted butter: high quality European style makes the richest brown butter flavor look for deep yellow butter
- Brown sugar: gives chew and caramel undertones choose dark brown for extra richness
- Granulated sugar: helps balance and gives a touch of crackle on top use organic if available
- Eggs: bind and add tenderness large eggs work best at room temperature
- All purpose flour: for sturdy but tender blondies unbleached flour gives a cleaner flavor
- Baking powder: for just the right lift check for freshness
- Flaky sea salt: adds crunch and balances the sweetness look for large pyramid flakes
- Vanilla extract: rounds out the rich flavors use pure not imitation
- Chopped cherries: bright pops of fruit use pitted and chopped fresh or frozen just drain well if frozen
Instructions
- Brown the butter:
- Add butter to a saucepan over medium heat and cook swirling slowly until the milk solids turn deep golden and it smells nutty This should take about eight minutes Immediately pour the butter and all the browned bits into a heatproof bowl to prevent burning Let cool five minutes
- Combine sugars and eggs:
- Whisk both sugars into the brown butter until creamy and smooth The mixture should look glossy Add the eggs and vanilla mixing for two full minutes to help the top get that classic crinkly finish
- Mix in dry ingredients:
- Stir together flour and baking powder in a separate bowl Add this blend to your wet mixture stir until just combined You want to stop as soon as the flour disappears to avoid overmixing which makes blondies tough
- Fold in cherries:
- Gently fold in chopped cherries Reserve a handful to press into the top for pretty presentation
- Spread and sprinkle:
- Scrape batter into a parchment lined pan Smooth the top lightly with a spatula Scatter the reserved cherries and a generous pinch of flaky salt over the surface
- Bake to perfection:
- Bake at three hundred fifty degrees Fahrenheit for twenty seven to thirty two minutes until the edges are set and golden and a toothpick comes out with just a few moist crumbs for the chewiest blondies Let cool completely before slicing
Save I always sneak a few extra flakes of salt on top before baking Everyone fights for the salty edges and my sister claims this is the only way to eat cherries
Storage Tips
Keep blondies in an airtight container at room temperature up to three days For longer storage pop them in the fridge to stay extra chewy but bring to room temp before serving for the best texture
Ingredient Substitutions
Swap cherries for chopped dried apricots or raspberries if that is what you have Almond extract is amazing if you want a deeper flavor Pretzels or white chocolate chunks are another fun mix in that I love
Serving Suggestions
Serve with a scoop of vanilla bean ice cream Warm a slice in the microwave for fifteen seconds for that just baked gooeyness
Cultural and Historical Context
Blondies are a classic American bake dating back to the early twentieth century They are the butterscotch answer to fudgy brownies The brown butter twist is a modern take that elevates standard bar cookies into something celebration worthy
Seasonal Adaptations
Fresh cherries when in season are unbeatable Frozen cherries work and make this a year round bake Try a holiday twist with a pinch of ground ginger or cinnamon in colder months
Success Stories
One batch went from after school snack to a party dessert once I sprinkled in rainbow sprinkles and let the kids decorate Another time I brought these to a book club and they disappeared before the meeting even started This recipe never fails to get recipe requests
Freezer Meal Conversion
Once cooled blondies freeze best when wrapped tightly in plastic and foil I often stash a dozen slices in my freezer for late night cravings or lunchbox surprises Reheat directly from frozen in a toaster oven
Save Salted brown butter blondies win every time for celebrations or snack breaks and they are the go to recipe for impressing friends with minimal effort.
Recipe Help & FAQs
- → Can I use dried cherries instead of fresh?
Yes, dried cherries work well but add a slightly chewy texture. Rehydrate for a softer bite.
- → What does brown butter add?
Browning the butter brings deep richness and a nutty aroma, amplifying flavor complexity.
- → How do I know blondies are baked?
Edges turn golden and a toothpick comes out with moist crumbs, not wet batter.
- → Can I freeze these bars after baking?
Yes, store bars in an airtight container and freeze for up to two months for easy snacking.
- → Is flaky sea salt necessary on top?
Sea salt enhances the sweet-salty balance, but you may omit or use a lighter sprinkle to suit taste.