I write about my love of cooking and trying out new recipes that come to me via family or an old cookbook.
Summer fruits are arriving! Here at our farm stand, cherries are just starting to arrive from the orchards. Strawberries are coming off the fields in overflowing quarts. I headed to the recipe box (which is really a large packing tote) to see what delights I could create for an after-dinner treat. With much consideration, I went with making blonde brownies. But not just any blonde brownie, blonde brownies with fresh cherries and chocolate chips.
A Little Goes Along Way
You do not need many cherries for this recipe. I find it takes around 20 cherries to fill the cup the way I like my cherries chopped. I have good-sized chunks of cherries after I have finished pitting them. Any of the pieces that may be a bit big, I cut in half. If you want finer chopped cherry pieces, you will find it will take more cherries and you will have a bit more cherry juice in your cup. The extra juice will only make the brownie nice and moist. If you feel you have too much juice, just drain some from your measuring cup.
The Pitting Experience
Speaking of pitting, there are cherry pitters, and you can YouTube how to get the pit out with a straw or paperclip trick, but I just cut the cherry in half and get the pit out with my fingers. If you use a pitter and cherries are ripe, I suggest using a tall bowl to catch not only the cherry but the juice that seems to fly all around. The other thing with pitters is it does not always get the pit out, and you still have to dig or cut for it. This is due to the fact pits do not realize they are supposed to grow in the middle of cherries. Sometimes you will find them off to one side or the other.
Easy to Make, But You Have to Wait
This recipe can be made in one medium mixing bowl and be mixed together using a spoon. That is how easy it is to create this decadent brownie. It takes about 15 minutes to get the batter in the pan, and the hardest part of this recipe is the wait. It is much better to let the pan cool for almost an hour before slicing. The cherries and chocolate will be sufficiently cooled to cut the brownies into serving size pieces.
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What You Need to Gather
- 1/2 Cup Butter, melted, one stick
- 1 Cup Brown Sugar, light or dark
- 1 Egg, large
- 2 teaspoons Vanilla Extract
- 1 Cup All-Purpose Flour
- 1/4 teaspoon Salt, optional
- 1 Cup fresh Fruit in season, Cherries
- 3/4 Cup Chocolate Chips, Dark, White, etc
- 8 X 8 inch square pan
Steps to Greatness
- Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper on the bottom of the pan. Grease sides. Set aside.
- In a microwave-safe mixing bowl, melt butter. The average time is 55 seconds. I do it in 20-second intervals so the butter melts and does not get too hot.
- To the butter, add in brown sugar and stir till combined.
- Add in the egg and vanilla. Stir until egg is combined into mix.
- Add in the flour and salt. Stir just until all ingredients are incorporated. Do not overmix them together. Approximately 45 stirs by hand.
- Fold in the chocolate chips and cherries. Pour into prepared pan; smooth the batter lightly.
- Bake for 25 to 30 minutes. Edges will be brown but not burnt. Test with a toothpick, but the toothpick may not come out completely clean due to chocolate chips and fresh cherry pieces.
- Cool pan for 1 hour before serving. Makes 9 servings. Store brownies in an airtight container at room temperature or in the refrigerator for 1 week. These can be frozen for up to 3 months in a freezer-safe container or food sealer bag.
Photos Showing Directions
Variations & Tips
- You can use and fresh summer fruit that you enjoy in this recipe. The sky is the limit!
- Use your favorite chocolate chips, coconut, nuts, etc.
- This recipe can be made Vegan by substituting ingredient.
- Chop up your favorite candy bar instead of chocolate chips.
- Due to having a non stick 8 X 8 pan, I used parchment paper on the bottom of the pan to prevent the bottom of the brownies from getting to crispy. If you are using a glass pan, parchment paper is not necesary, but you can use it to get brownies out of the pan easily.
- Remember dark pans tend to cook quicker so check your brownies after 20 minutes and keep checking in 3 minute intervals. You do want to burn this delicous dessert.
Cut After Cooling
© 2017 Susan McLeish
Nat on May 15, 2019:
Can you make these brownies without chocolate or white chips?