Cherry Coded Maraschino Blondies (Print)

Buttery blondies filled with maraschino cherries and white chocolate for a sweet, chewy treat anytime.

# Components:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Add-ins

08 - 3/4 cup maraschino cherries, drained, patted dry, and roughly chopped
09 - 1/2 cup white chocolate chips

# Directions:

01 - Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
03 - In a large bowl, whisk the melted and cooled unsalted butter with the light brown sugar until the mixture is smooth. Incorporate the large egg and pure vanilla extract, whisking until thoroughly combined.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula. Mix until just combined; avoid overmixing.
05 - Gently fold in the chopped maraschino cherries and white chocolate chips into the batter.
06 - Spread the batter evenly into the prepared baking pan. Bake for 23–26 minutes, or until the edges are golden brown and a toothpick inserted into the center emerges with a few moist crumbs.
07 - Allow the blondies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang. Cut into 16 squares.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses simple pantry ingredients you likely already have
  • Perfect balance of sweet cherries and rich buttery flavor
  • Makes an impressive dessert with minimal effort
02 -
  • These blondies stay fresh at room temperature for up to 3 days
  • The flavor actually improves on the second day as ingredients meld
  • Can be frozen for up to 3 months without losing quality
03 -
  • Always let your melted butter cool slightly before adding the sugar and egg to prevent cooking the egg or dissolving too much sugar. The texture of your finished blondies depends on this step.
  • For picture-perfect squares, refrigerate the completely cooled blondies for 30 minutes before cutting with a sharp knife wiped clean between cuts. This prevents dragging and tearing.
  • If you want a more pronounced cherry flavor throughout the batter, add 1/4 teaspoon of almond extract which enhances and complements the cherry taste beautifully.

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