Pin This buttery blondie recipe transforms simple ingredients into a stunning dessert that always makes people ask for the recipe. The vibrant red maraschino cherries create beautiful pops of color against the golden blondie background, making these squares as visually appealing as they are delicious.
I first made these blondies for a Valentine's Day party at my daughter's school and they were such a hit that they've become our signature treat for any gathering. The teachers even requested the recipe before the plates were empty.
Ingredients
- All purpose flour: creates the perfect tender yet sturdy base for these blondies
- Baking powder: provides just enough lift without making them cakey
- Salt: balances the sweetness and enhances all the flavors
- Unsalted butter: adds richness and that distinctive blondie flavor
- Light brown sugar: creates caramel notes that make these irresistible
- Large egg: binds everything together for the perfect texture
- Pure vanilla extract: adds depth and warmth to the flavor profile
- Maraschino cherries: bring bright color and sweet fruity bursts throughout each bite
- White chocolate chips: melt slightly into the batter creating pockets of creamy sweetness
Instructions
- Prepare Your Pan:
- Line your 8-inch square baking pan with parchment paper, leaving overhang on two sides. This creates handles that will help you lift the entire batch out cleanly later. A light spritz of cooking spray under the parchment helps it stick to the pan.
- Mix Dry Ingredients:
- Whisk together the flour, baking powder, and salt until completely combined. This ensures the leavening agent is evenly distributed throughout the batter so your blondies rise uniformly.
- Create Butter Mixture:
- Whisk the melted butter and brown sugar together until completely smooth and slightly thickened. This takes about 2 minutes of vigorous whisking and creates the caramel undertones that make blondies special.
- Add Wet Ingredients:
- Incorporate the egg and vanilla extract into the butter mixture, whisking until the mixture becomes slightly lighter in color. This incorporates air and helps create that perfect chewy texture.
- Combine Wet and Dry:
- Fold the flour mixture into the wet ingredients using gentle strokes with a spatula. Stop the moment you no longer see dry flour. Overmixing will develop gluten and make your blondies tough rather than tender.
- Add Mix-ins:
- Gently fold in the chopped maraschino cherries and white chocolate chips with just a few strokes. Pat the cherries very dry with paper towels first to prevent red streaks throughout the batter unless you want a marbled effect.
- Spread in Pan:
- Transfer the thick batter to your prepared pan and spread it evenly into the corners using an offset spatula or the back of a spoon dipped in water to prevent sticking.
- Bake to Perfection:
- Bake in your preheated oven until the edges turn golden and begin to pull away from the sides. The center should still look slightly underdone but not raw. A toothpick should come out with a few moist crumbs attached.
- Cool Completely:
- Allow the blondies to cool fully in the pan on a wire rack before lifting out and cutting. This resting period allows the flavors to develop and the texture to set properly.
Pin The maraschino cherries are truly the star of this recipe. I discovered their magic when my grandmother made me cherry cookies as a child, and that sweet nostalgic flavor still brings me joy decades later. The key is patting them thoroughly dry before adding them to the batter to control moisture.
Storage Tips
Store these blondies in an airtight container with parchment paper between layers to prevent sticking. At room temperature, they'll stay moist for about 3 days. For longer storage, refrigerate for up to a week, though the texture is best when brought back to room temperature before serving. If freezing, wrap individual squares in plastic wrap then place in a freezer bag with air removed. Thaw at room temperature for about an hour before enjoying.
Perfect Cherry Prep
Maraschino cherries can make or break this recipe. After draining them from their syrup, place them on several layers of paper towels and gently press to remove excess moisture. Too much liquid will make your blondies soggy in spots. For the best flavor, choose quality maraschino cherries without artificial colors when possible. Some specialty brands offer natural versions that taste even better than the bright red standard varieties. Roughly chop them rather than mincing to maintain identifiable cherry pieces throughout your blondies.
Seasonal Adaptations
Summer berry version using fresh strawberries instead of maraschino cherries
Fall harvest edition with dried cranberries and orange zest
Holiday variation with green candied cherries alongside red for a festive look
Serving Suggestions
These blondies shine as a standalone dessert, but they reach new heights when served warm with a scoop of vanilla ice cream. The contrast between the warm, chewy blondie and cold, creamy ice cream creates a memorable dessert experience. For an elegant presentation, dust with powdered sugar just before serving or drizzle with a simple white chocolate ganache. They also pair wonderfully with coffee or milk for an afternoon treat.
Pin These steps ensure you get the most flavorful and texturally perfect blondies. Enjoy creating and sharing this delightful treat!
Recipe Q&A
- → How do I prevent the blondies from becoming dry?
Avoid overbaking by checking for moist crumbs with a toothpick, and do not overmix the batter once you add the flour.
- → Can I use fresh cherries instead of maraschino?
Fresh cherries work, but drain and chop them well, and note that the flavor and color will be more subtle.
- → Are there substitutes for white chocolate chips?
Dark chocolate chips, milk chocolate chips, or roughly chopped pecans make great alternatives for variety.
- → How should I store these squares?
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- → What kind of pan is best?
An 8-inch (20 cm) square baking pan lined with parchment ensures even baking and easy removal.
- → Can I freeze blondie squares?
Yes, cool completely, wrap tightly, and freeze up to 2 months. Thaw at room temperature before serving.