Cherry Coded Blondie Bites

Cherry Coded Blondie Bites with White Chocolate have become my go to treat for spring gatherings and weekend cravings The tender blondie base swirled with tart dried cherries and creamy pockets of white chocolate offers that classic buttery chew with a fresh twist These bites always disappear first at potlucks and kids love helping press the cherries into the top Perfect for when you want something both nostalgic and a little special

I first baked these on a rainy Saturday with leftover dried fruit from holiday baking They were such a hit that now we celebrate any excuse to make a pan Even my neighbor asked for the recipe after tasting just one

Ingredients

• Unsalted butter: adds rich flavor and helps create the classic chewy blondie texture choose European style butter for best results
• Brown sugar: gives deep caramel notes to the blondie base be sure to pack it firmly in your measuring cup for accuracy
• Granulated sugar: balances sweetness and helps keep the blondies tender
• Egg: infuses moisture and holds everything together always use a large fresh egg for consistent results
• Vanilla extract: brings out the buttery undertones invest in pure vanilla for the best taste
• All purpose flour: forms the structure of the blondie bites sift if yours tends to clump for extra soft texture
• Baking powder: the secret to lift and lightness check that your baking powder is still active by testing in water
• Fine sea salt: sharpens and balances the sweet notes I never skip this ingredient even in dessert bars
• Dried tart cherries: main event for both flavor and color find ones that are unsweetened or just lightly sweetened for true cherry zing
• White chocolate chips: melt into creamy pools within each bite use quality chips or chop from a good white chocolate bar

Instructions

Get Ready:

Line an eight inch square baking pan with parchment paper making sure to leave extra hanging over the sides for easy removal later Preheat your oven to three hundred fifty degrees Fahrenheit so your blondies bake evenly and hold their chew

Melt the Butter:

In a medium saucepan melt your unsalted butter over low heat swirling as it melts Take it off the heat as soon as it is liquid and let it cool slightly so it does not scramble the egg in the next step

Mix Wet Ingredients:

In a large bowl whisk melted butter with both sugars until thick and glossy then add in your egg and vanilla Whisk gently just until smooth so the mixture holds air for that tender texture

Combine Dry Ingredients:

Sift flour baking powder and salt into the butter mixture Use a silicone spatula to stir gently folding until only a few streaks of flour remain This tender handling is the secret for soft blondies

Add the Good Stuff:

Fold in dried cherries and white chocolate chips being sure to distribute them well throughout the batter Scatter a few extra cherries and white chocolate chips over the top for a pretty finish

Bake to Perfection:

Spread batter in your lined pan smoothing the top with an offset spatula Bake for twenty two to twenty five minutes They are ready when the middle is just barely set and a toothpick has a few moist crumbs Let cool in pan on a rack for fifteen minutes then lift out and cool completely before slicing into bites

Portion and Serve:

Cut into sixteen small squares using a sharp knife for neat edges Serve plain or with a scoop of vanilla ice cream while still slightly warm

Save Pin

My favorite ingredient is always the dried cherries They add that punch of tart to cut the sweetness and look so pretty against the golden blondie squares I still remember my cousin’s face lighting up after her first bite and now we bake them together every spring

Storage Tips

Blondie bites keep fresh in an airtight container at room temperature for up to four days For longer storage pop cooled squares into the freezer between parchment layers They thaw in about thirty minutes and taste just as good as day one

Ingredient Substitutions

You can substitute dried cranberries for cherries if needed or try using chopped dried apricots for a new twist Swap the white chocolate chips for dark or milk chocolate to suit your preference If you only have salted butter reduce the added salt slightly

Serving Suggestions

Serve warm with vanilla ice cream for dessert or cool and pack into lunchboxes Add a dusting of powdered sugar just before serving for a special presentation These are lovely for baby showers tea parties or holiday cookie plates

Save Pin

Perfect for quick spring gatherings and just as delicious from the freezer Enjoy every buttery bite with family and friends

Recipe FAQs

→ Can I use frozen cherries instead of fresh?

Yes, frozen cherries work well. Just thaw and drain them to prevent excess moisture in the blondies.

→ What type of white chocolate is best?

High-quality white chocolate bars or chips melt smoothly and add a creamy flavor to the bites.

→ How do I achieve chewy texture?

A balance of brown sugar and butter creates chewy squares. Avoid overbaking for soft centers.

→ Are these suitable for freezing?

Blondie bites freeze well; store them in an airtight container and thaw before serving.

→ Can I substitute other fruits for cherries?

Yes, try dried cranberries, raspberries, or blueberries for different fruity twists.

→ How should I store leftover blondie bites?

Keep them in a sealed container at room temperature for up to four days or refrigerate for longer freshness.