INGREDIENTS
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1/2 cup unsalted butter, melted (1 stick)
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1 cup light brown sugar, packed
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1 large egg
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2 teaspoons vanilla extract
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1 cup all-purpose flour
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1/4 teaspoon salt, optional
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3/4 to 1 cup semi-sweet chocolate chips
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1 cup fresh sweet cherries (Use Hedelfigen or Hartland for red, Emperor Francis for gold)
INSTRUCTIONS
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Preheat oven to 350 F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
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In a medium microwave-safe bowl, melt the butter, about 60 seconds.
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To the melted butter, add the brown sugar and stir to combine.
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Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.
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Fold in chocolate chips, fruit (I don’t halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
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Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set.**
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Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.
NOTES
*Can also use a combination of raspberries, blueberries, strawberries, and blackberries.
**Baking time will vary based on types of fruit used, the moisture content of the fruit, and how gooey you like your blondies. A toothpick inserted into the middle may not come out clean due to the chocolate chips or juicy fruit.
| Adapted from Averie Cooks