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Blondies With Fresh Cherry Pieces and Chocolate Chips

Blondies with fresh cherries and chocolate chips

Blondies with fresh cherries and chocolate chips

Fresh Cherry Dessert

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. After much consideration, I went with making blondie (blonde brownies). But not just any blondie—these would be up-leveled 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.

Fresh-picked cherries

Fresh-picked cherries

How to Pit Cherries

There are many approaches to pitting cherries. Many people use a specialized cherry pitter, and others use the straw or paperclip trick (look it up on YouTube).

My approach is more simple. 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 that pits do not always 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 blondie. 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.

Prep timeCook timeReady inYields

15 min

30 min

45 min

9 brownies

Chocolate chips

Chocolate chips

Farm fresh egg

Farm fresh egg


  • 1/2 cup (1 stick) butter, melted
  • 1 cup light or dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt (optional)
  • 1 cup cherries
  • 3/4 cup chocolate chips, dark, white, etc


  1. Preheat the oven to 350 degrees. Line an 8x8-inch pan with parchment paper on the bottom of the pan. Grease the sides. Set aside.
  2. In a microwave-safe mixing bowl, melt the butter. The average time is 55 seconds. I do it in 20-second intervals so the butter melts and does not get too hot.
  3. To the butter, add in brown sugar and stir till combined.
  4. Add in the egg and vanilla. Stir until egg is combined into mix.
  5. Add in the flour and salt. Stir just until all ingredients are incorporated. Do not overmix. Approximately 45 stirs by hand.
  6. Fold in the chocolate chips and cherries. Pour into the prepared pan and smooth the batter lightly.
  7. Bake for 25 to 30 minutes. The 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.
  8. Cool pan for 1 hour before serving.
  • Yield: 9 blondies
  • Storage tips: 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.

Photo Guide


Variations and Tips

  • You can use any 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 nonstick 8 x 8 pan, I used parchment paper on the bottom of the pan to prevent the bottom of the brownies from getting too 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 delicious dessert.
Cut after cooling

Cut after cooling

© 2017 Susan McLeish