Save Salted Brown Butter Blondies with Chopped Cherries have quickly become my go-to for any gathering that calls for indulgence with a playful twist. Each bite is fudgy, buttery, and speckled with juicy red cherries alongside a hint of salt that elevates these bars above traditional blondies. Whether you are baking for friends or treating yourself, these blondies will have you sneaking back for another square before they even cool.
I baked my first batch after finding fresh cherries at the market and was amazed by how a pinch of salt and splash of browned butter transformed an ordinary blondie into a craveable treat. Even my neighbor, who always claims to prefer chocolate, could not resist stealing three pieces in a row.
Ingredients
- Unsalted butter: browned until golden nutty flavor is the backbone of these blondies use European style if you can
- Dark brown sugar: brings moisture and a deep caramel note look for soft clumpfree sugar for best results
- All-purpose flour: for perfect chew choose fresh flour for tender crumb
- Room temperature eggs: bind everything together and keep the bars fudgy
- Vanilla extract: enhances all the flavors use pure vanilla if possible
- Chopped sweet or tart cherries: add bursts of color and juice fresh is best but welldrained frozen cherries work too
- Flaky sea salt for sprinkling: balances the sweetness and draws out the butter’s complexity choose a cleantasting finishing salt
Instructions
- Sauté the Brown Butter:
- Place unsalted butter in a small saucepan on medium heat Let it melt and then bubble, swirling or stirring constantly You want it golden with brown flecks and a nutty smell Remove from heat right away to prevent burning
- Mix Sugar and Browned Butter:
- Pour the hot browned butter over dark brown sugar in a large bowl Whisk until the mixture looks shiny, thick, and slightly cooled to avoid cooking the eggs in the next step
- Add Eggs and Vanilla:
- Whisk eggs and vanilla extract into the sugar mixture until glossy and smooth The batter should look satiny without any streaks of egg
- Fold in Dry Ingredients:
- Gently fold allpurpose flour into the wet mixture Use a rubber spatula and avoid overmixing to keep blondies tender
- Add Chopped Cherries:
- Stir in chopped cherries just until combined so they stay juicy and do not bleed too much color through the batter
- Spread and Finish with Salt:
- Pour batter into a parchmentlined eightinch pan and smooth the top Sprinkle the surface generously with flaky sea salt so every bite pops with flavor
- Bake to Fudgy Perfection:
- Bake at three fifty degrees Fahrenheit for twenty seven to thirty two minutes The center should still look slightly soft Cool in the pan before slicing for perfect edges
Save My absolute favorite part is how the juicy cherries burst in your mouth with each bite. Once I served these for a cozy movie night and everyone argued over who would get the last corner piece with the most cherries and salt.
Storage Tips
Keep blondies in an airtight container at room temperature for three days. To extend their freshness, refrigerate them in a wellsealed container. For ultimate chewiness, let chilled bars come to room temp before serving.
Ingredient Substitutions
Swap cherries for raspberries or dried tart cherries if fresh are out of season. You can use coconut sugar instead of brown sugar for a caramel twist. Glutenfree flour blends work for a wheatfree version but use one with xanthan gum for binding.
Serving Suggestions
Cut into squares and stack for a bake sale centerpiece. Warm slightly and serve with a scoop of vanilla bean ice cream. Pair small bites with espresso for a grownup afternoon treat.
Cultural and Historical Context
Blondies have been an American bakesale classic since at least the nineteen forties. Brown butter brings French pastry technique to this humble dessert. Pairing fruit with blondies is a fun twist that brightens up the traditional bar.
Seasonal Adaptations
In spring try using strawberries or rhubarb for a tart kick Stone fruit like nectarines or apricots can replace cherries in summer In winter dried cherries or cranberries add chew and festive color
Success Stories
A friend brought a batch to her book club and reported not a crumb was left. My family now expects a pan of these on every holiday dessert table.
Freezer Meal Conversion
Blondies freeze beautifully. Cut cooled bars and wrap individually. Thaw at room temperature for an instant, freshly baked treat.
Save Salted Brown Butter Blondies are always a crowd-pleaser and freeze beautifully for treats any time. Slice, serve, and enjoy every chewy, cherry-studded bar.
Recipe Questions & Answers
- → How do I make brown butter for blondies?
Cook butter over medium heat until it foams and brown bits appear, then cool before mixing into the batter.
- → What type of cherries should I use?
Fresh or frozen sweet cherries work well. Pit and chop them before folding into the mixture.
- → Can I use salted butter instead?
Unsalted butter is preferred to control salt levels, but you can reduce added salt if using salted butter.
- → How do I keep blondies chewy?
Avoid overbaking by removing from the oven when edges are set but the center is slightly soft.
- → Can I substitute other fruits for cherries?
Yes, chopped dried apricots, cranberries, or raspberries can be used for different flavor profiles.