C.C. Blondies
You may be wondering, what does C.C. stand for? Chocolate and cherry of course!
Blondies are actually the ultimate favorite tray bake in my family. Unlike the rich and fudgy brownie that most of my family isn't crazy about, we're all obsessed with chewy blondies packed with chocolate chips. Seriously, it's really hard not to love them. They're like the best part of sinking your teeth into a fresh batch of chocolate chip cookies, but in a perfect little square.
My recipe for my most delicious blondies start with delicious in-season cherries and end with melty chocolate chips. It's simply a match made in dessert heaven. The cherries add a burst of juicy goodness that perfectly complements the ooey-gooey chocolate chips. It's pure bliss, my friends, pure bliss.
C.C. Blondies
1/2 cup unsalted butter
1 cup light brown sugar
1 large egg
2 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp kosher salt
1 cup semi-sweet chocolate chips
1 cup fresh cherries, pitted and chopped
Preheat the oven to 350°F. Line an 8x 8” baking pan with cooking spray and parchment; set aside.
In a small saucepan, melt the butter and brown until slightly golden, the butter will smell like caramel. Once your butter is browned add to a mixing bowl.
To the brown butter, add the brown sugar and stir to combine.
Add the egg, vanilla, and mix until the egg is fully incorporated.
Add your flour and salt, stir until the flour is just combined, taking care not to over mix. If you mix the batter too much the blondies will become tough and very chewy.
Fold in the chocolate chips and chopped cherries. Pour your batter into the prepared pan, smoothing it out evenly with a spatula. If you want you could add more chocolate chips to the top before putting it in the oven.
Bake for 30-35 minutes, or until edges begin to slightly pull away from the sides of the parchment and the center is set with a crackly top.
Allow your delicious blondies to cool for at least 1 hour before slicing and enjoying.