Salted Brown Butter Blondies Cherries (Printable)

Rich blondies featuring browned butter and juicy cherries, topped with a hint of salt.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

04 - 1 cup unsalted butter
05 - 1 3/4 cups light brown sugar, packed
06 - 2 large eggs
07 - 1 tablespoon pure vanilla extract

→ Add-ins

08 - 1 cup fresh cherries, pitted and roughly chopped

→ Finishing Touch

09 - 1/2 teaspoon flaky sea salt, for topping

# How to make it:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing a slight overhang for easy removal.
02 - In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling often, until the butter takes on a golden brown color and emits a nutty aroma, about 5 minutes. Transfer to a large mixing bowl and cool slightly.
03 - Add the brown sugar to the browned butter and whisk until smooth. Incorporate eggs one at a time, whisking well after each addition. Stir in vanilla extract.
04 - Sift together flour, baking powder, and fine sea salt. Fold the flour mixture gently into the wet mixture until just combined.
05 - Gently fold in chopped cherries until evenly distributed.
06 - Spread batter evenly into prepared pan. Sprinkle flaky sea salt across the surface.
07 - Bake for 25 to 30 minutes, until the edges turn golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
08 - Allow blondies to cool completely in the pan before lifting out and cutting into squares.

# Recipe Expert Tips:

01 -
  • Easy one-bowl mixing with no mixer required
  • Brown butter creates a nutty undertone that sets these apart
  • Tart chopped cherries add pops of color and flavor
  • Perfect balance of sweet and salty in every bite
02 -
  • High moisture from cherries keeps blondies soft for days
  • Brown butter accentuates the caramel notes of brown sugar
03 -
  • Always let your brown butter cool for a minute before pouring onto sugar or it can separate
  • Do not overbake for ultimate fudginess the center should still jiggle a little when you take them out Use a sharp knife wiped clean between slices for the most beautiful bars

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