Chocolate Chip Cherry Bars

Chocolate chip cherry bars are my go to treat when I want something that truly bridges the gap between a brownie and a cookie They bring joy to any gathering and deliver a chewy edge and a gooey center every time you make them

These bars were born out of a snowy Sunday with leftover cherries and chocolate chips Since then baking them has become my little tradition before summer road trips

Ingredients

• Unsalted butter: Choose good quality butter since this forms the base of your blondies
• Light brown sugar: Adds caramel notes and chewiness Use freshly packed for best flavor
• Large egg: The binder for a tender yet rich texture Use free range for color and taste
• Vanilla extract: Brightens the whole tray Real vanilla makes a difference
• All purpose flour: Structure of the blondies Sift if you can for a fine crumb
• Salt: Optional but brings out all the flavors in baked goods A fine sea salt works well
• Semi sweet chocolate chips: Melty pockets of chocolate in every slice Go for high cocoa content if you want less sweetness
• Cherries: Juicy tart relief next to all that chocolate If using frozen thaw first and pat dry to avoid extra moisture Look for firm bright cherries at their peak

Instructions

Prepare the Pan:

Line an eight inch square pan with foil and lightly coat it using cooking spray This makes removing the bars and cleaning up very easy

Melt the Butter:

Place your butter in a microwave safe bowl Heat in thirty second bursts until just melted for a beautiful silky base

Mix Wet Ingredients:

Add the brown sugar into the melted butter Stir until glossy and smooth Mix in the egg and vanilla extract until the batter is uniform and deep caramel in color

Incorporate Dry Ingredients:

Add the flour and salt Stir gently until no dry patches remain Mix as little as possible to keep the bars soft and chewy

Fold in Chocolate and Cherries:

Add most of your chocolate chips and all the cherries into the batter Reserve a few chips for topping Stir until just distributed being careful not to crush the fruit

Spread in Pan and Bake:

Smooth the batter into your prepped pan with a spatula Top with remaining chocolate chips if you like Bake at three hundred fifty degrees F for twenty seven to thirty two minutes The bars should pull very slightly from the pan edges and the center will look just set

Cool Completely:

Let the bars rest in the pan for at least one hour before you cut into them Cooling ensures clean slices and helps the flavors develop

The burst of real cherries is always my favorite The sight of that ruby red fruit tucked in buttery dough takes me straight back to baking afternoons with my mom who would sneak in extra chocolate when no one was looking

Storage Tips

These bars hold up best when stored in an airtight container at room temperature for up to one week For longer storage wrap the bars tightly and freeze for up to three months Let them come to room temperature before serving or microwave gently to bring back the melty chocolate magic

Ingredient Substitutions

If you need to change things up try swapping frozen blueberries or raspberries for the cherries White chocolate chips complement both beautifully You can use gluten free all purpose flour with good results I have also made these once with browned butter for even more nutty flavor

Serving Suggestions

Serve them slightly warm with cold vanilla ice cream for a show stopping dessert They shine on a cookie tray and pack perfectly for picnics I often cut them into bite size cubes for easy lunchbox treats or snackable party bites

A Little History

Blondies have roots in nineteenth century North America as a brown sugar cousin to the brownie The addition of cherries and chocolate gives them a festive summery twist Every family adds their own touch but this combo has stuck with me since I tried it at a Michigan cherry festival years ago

Seasonal Adaptations

Use pitted fresh cherries at their peak in summer Toss frozen cherries with a spoonful of flour before folding them in to prevent purple streaks Add a hint of almond extract to highlight cherry flavor

Three Bullet Points to Remember

Let bars cool before slicing for clean edges Do not over mix blondie batter for the best texture Quality chocolate makes a big difference in taste

Success Stories

Whenever I bake these cherry bars for neighbors they disappear faster than any other treat I have made They won first prize in my daughter’s school bake sale and have become a snow day ritual every winter

Freezer Meal Conversion

To make ahead for busy weeks bake the bars as directed cool thoroughly then wrap tightly in foil and freeze Slices reheat beautifully in the microwave or the oven so you always have dessert ready

One batch is never enough and everyone will ask for the recipe So be sure to keep this treat in your regular baking rotation

Recipe FAQs

→ Can I use frozen cherries?

Yes, frozen cherries work well. There's no need to thaw them; just fold them in as instructed, adding a few extra minutes to baking if needed.

→ What chocolate chips are best?

Semi-sweet chocolate chips are recommended for a balanced flavor, but you can try dark or milk chocolate variations too.

→ How do I store these bars?

Store them in an airtight container at room temperature or in the fridge for up to a week. They also freeze well for longer storage.

→ Can I make these gluten-free?

Substitute the all-purpose flour with a gluten-free blend for similar results. Check the package for best substitution ratios.

→ Why let the bars cool before slicing?

Cooling helps the bars set properly, making them easier to slice cleanly without crumbling or sticking to the knife.