The warm, melty chocolate and sweet cherry flavor make these easy Cherry Chocolate Chip Blondie Bars a family favorite. Gluten-free version included.
Note: This post contains Amazon affiliate links.
You can use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
If you’re like me, you’re seeing cherries everywhere right now. I picked up these gorgeous Bing cherries at the market and immediately began thinking about how to use them. Not too long ago, I came across Averie’s cherry blondie recipe and decided to try it with these Bing cherries. With just a few tweaks, and using gluten-free flour, it was a success! Her base recipe is the perfect vehicle for these lovely Bing cherries. Thanks, Averie!
And, of course, you’ll need chocolate chips to go with the cherries.
Make sure you pit the cherries first. It can be messy, so take care to wear an apron and clean up any cherry juice immediately. That stuff will stain! You’ll need just a cup of pitted cherries, so it really won’t take long to pit that amount. I rough chopped the cherries after I pitted them, leaving large chunks. I find this works better in this type of recipe.
Putting the recipe together is easy. It’s one bowl, no mixer – hooray! Melt butter, stir in sugar, egg, vanilla, cinnamon, salt, and flour. Lightly fold in chocolate chips and cherries, pour into baking dish and bake.
The hardest part is waiting for the blondie bars to cool. You really must do this. If you try to cut before cooling, you won’t get a lovely bar. It will still be yummy, but the cooling process will help “set” the whole thing.
These bars are crazy-good and I may need to make another batch – they were gobbled up quickly!
The next day, I warmed one up in the microwave and then added a scoop of vanilla ice cream. Now that’s how to consume these beauties!
Let me know how your batch turns out!
Note: This post contains Amazon affiliate links.
- 1 cup cherries, pitted and cut into large chunks
- ¾ cup semi-sweet chocolate chips
- ½ cup (1 stick) butter, melted (if using salted butter, omit adding salt later in recipe)
- 1 cup (packed) light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup Bob's Red Mill gluten-free 1-to-1 baking flour
- ¼ teaspoon salt (add only if you used unsalted butter)
- Preheat oven to 350F.
- Line an 8x8 inch pan with parchment paper, and butter it well. Set aside.
- Pit cherries and rough-chop into large chunks. Set aside
- Use microwave to melt butter in medium-sized bowl.
- Add in brown sugar and stir to combine.
- Add egg and vanilla; stir to combine.
- Add in flour, cinnamon, and salt; stir to combine. Avoid over-mixing, otherwise you'll get tough blondies.
- Gently fold in cherries and chocolate chips.
- Pour batter into pan and smooth out evenly.
- Bake for 25-30 minutes or until edges begin to pull away from pan.
- Remove from oven and let cool for at least an hour before slicing and serving.
- Blondies will keep at room temperature for a few days (covered and sealed), and up to a week in the refrigerator (covered and sealed).
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Years ago someone gave us a set of 
