Back to Chocolate-Cherry Blondies
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 24
desserts-chocolate-cherry-blondies-med108749-001a.jpg
Ingredients
Ingredient Checklist
2 2/3 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1 cup dried tart cherries
Cook's Notes
Store, covered, at room temperature, up to 5 days.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 24
desserts-chocolate-cherry-blondies-med108749-001a.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 24
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 24
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Yield: Makes 24
Makes 24
desserts-chocolate-cherry-blondies-med108749-001a.jpg
desserts-chocolate-cherry-blondies-med108749-001a.jpg
Ingredients
Ingredients
- 2 2/3 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 2 sticks unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup dried tart cherries
Directions
Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt.
In a large bowl, using a mixer, beat butter and both sugars on high until pale and fluffy, 3 minutes. Beat in eggs and vanilla. Reduce speed to low, add flour mixture, and beat until combined. Stir in chocolate chips and cherries.
Press mixture into a 9-by-13-inch metal baking pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 28 to 30 minutes. Let cool completely in pan on a wire rack.
Cook's Notes
Store, covered, at room temperature, up to 5 days.
Cook’s Notes
Store, covered, at room temperature, up to 5 days.
Reviews (6)
Add Rating & Review
93 Ratings
5 star values:
13
4 star values:
17
3 star values:
38
2 star values:
23
1 star values:
2
Reviews (6)
Add Rating & Review
93 Ratings
5 star values:
13
4 star values:
17
3 star values:
38
2 star values:
23
1 star values:
2
Add Rating & Review
93 Ratings
5 star values:
13
4 star values:
17
3 star values:
38
2 star values:
23
1 star values:
2
93 Ratings
5 star values:
13
4 star values:
17
3 star values:
38
2 star values:
23
1 star values:
2
93 Ratings
5 star values:
13
4 star values:
17
3 star values:
38
2 star values:
23
1 star values:
2
- 5 star values:
- 13
- 4 star values:
- 17
- 3 star values:
- 38
- 2 star values:
- 23
- 1 star values:
- 2
Martha Stewart Member
Rating: 1 stars
09/29/2019
I have the recipe from the Everyday Food magazine and it calls for 4 teaspoons of baking soda. I thought this sounded wrong but I decided to follow the instructions. They were terrible! Never trusting these recipes again. I’m going to follow my better judgement. Very disappointed to have to throw out an entire batch of bars.
Martha Stewart Member
Rating: 4 stars
04/05/2016
very good, easy to make! one commenter said that these were a bit bland, so i went ahead and added a butter almond flavoring and 1T fresh grated orange peel. pizzaz!
Martha Stewart Member
Rating: Unrated
02/09/2015
These blondies are in the oven as I write. I made them following the directions in Sarah Carey's video in which she uses 4 tsps of baking soda. Since I put the pan into my oven I've been looking for a print version of the recipe to save & now that I've found it I see that the printed recipe only calls for 2 tsps of baking soda! Which is right? Neither the printed recipe nor the video mention any preparation for the pan, although Sarah Carey uses parchment paper that appears to be greased. Help!
Martha Stewart Member
Rating: Unrated
02/27/2013
The high amount of baking soda makes the dough rise up quite a bit, like a puffy cookie. But I couldn't taste the baking soda.
Martha Stewart Member
Rating: Unrated
02/27/2013
I made these tonight with dried cranberries in place of the dried cherries. I also used 1 cup mini chocolate chips. I noticed the texture seemed too chewy which is why I went back to check the ingredients and realized my mistake in using 3 eggs instead of 2, but other than the texture you couldn't taste the extra egg. They seemed bland. Needed more salt? Higher quality butter? Add cinnamon? Not sure but they were just okay. Since I messed up the egg I'd be willing to try again.
Martha Stewart Member
Rating: Unrated
12/24/2012
I want desperately to make this recipe but am put off by the amount of baking soda. Is this a misprint? Never saw so much baking soda in a recipe in my life.
Martha Stewart Member
Rating: 1 stars
09/29/2019
I have the recipe from the Everyday Food magazine and it calls for 4 teaspoons of baking soda. I thought this sounded wrong but I decided to follow the instructions. They were terrible! Never trusting these recipes again. I’m going to follow my better judgement. Very disappointed to have to throw out an entire batch of bars.
Rating: 1 stars
Rating: 4 stars
04/05/2016
very good, easy to make! one commenter said that these were a bit bland, so i went ahead and added a butter almond flavoring and 1T fresh grated orange peel. pizzaz!
Rating: 4 stars
Rating: Unrated
02/09/2015
These blondies are in the oven as I write. I made them following the directions in Sarah Carey's video in which she uses 4 tsps of baking soda. Since I put the pan into my oven I've been looking for a print version of the recipe to save & now that I've found it I see that the printed recipe only calls for 2 tsps of baking soda! Which is right? Neither the printed recipe nor the video mention any preparation for the pan, although Sarah Carey uses parchment paper that appears to be greased. Help!
Rating: Unrated
Rating: Unrated
02/27/2013
The high amount of baking soda makes the dough rise up quite a bit, like a puffy cookie. But I couldn't taste the baking soda.
I made these tonight with dried cranberries in place of the dried cherries. I also used 1 cup mini chocolate chips. I noticed the texture seemed too chewy which is why I went back to check the ingredients and realized my mistake in using 3 eggs instead of 2, but other than the texture you couldn't taste the extra egg. They seemed bland. Needed more salt? Higher quality butter? Add cinnamon? Not sure but they were just okay. Since I messed up the egg I'd be willing to try again.
Rating: Unrated
12/24/2012
I want desperately to make this recipe but am put off by the amount of baking soda. Is this a misprint? Never saw so much baking soda in a recipe in my life.
All Reviews for Chocolate-Cherry Blondies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Cherry Blondies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
