Cherry Blondies are buttery, chewy dessert bars filled with sweet maraschino cherries and almond flavor. If you grew up loving cherry chip cake, these blondies have that same nostalgic flavor in a rich, easy-to-make dessert that’s perfect for holidays, bake sales, and everyday treats.
The Kind of Dessert People Ask You to Bring Again
Some recipes are good.
Some recipes disappear before they’ve even fully cooled.
These cherry blondies fall firmly into the second category.
The combination of maraschino cherries and almond extract creates that classic cherry-almond flavor that’s been showing up in bakeries, church cookbooks, and family dessert tables for years. It’s sweet, buttery, nostalgic, and somehow manages to taste even better the next day.
Getting the texture right took a little testing. Too much cherry juice made them cakey. Too many cherries added more moisture. After adjusting the balance of butter, sugar, and cherry juice, these blondies landed exactly where they should be: dense, chewy, buttery, and packed with cherry flavor in every bite.
Whether you’re making them for Valentine’s Day, a holiday dessert tray, a bake sale, or simply because you’re craving something different, these are the kind of dessert bars people remember.
Frequently Asked Questions
A blondie is often described as the vanilla cousin of a brownie. Instead of chocolate, blondies rely on butter, sugar, and vanilla for their flavor and are known for their rich, chewy texture.
Yes. In fact, they’re even better the next day after the flavors have had time to develop.
Maraschino cherries contain a lot of liquid. Patting them dry before adding them to the batter helps prevent excess moisture and keeps the blondies from becoming cakey.
Store the blondies in an airtight container at room temperature for up to 3 days.
For a firmer texture, refrigerate them for up to 1 week.
Yes. Freeze sliced blondies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
This recipe was developed using maraschino cherries. Fresh cherries will change both the flavor and moisture content of the blondies.
Absolutely. White chocolate pairs beautifully with the cherry-almond flavor combination.
The edges should appear set while the center still looks slightly soft. A toothpick inserted in the center should come out with a few moist crumbs attached.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
- 1 cup unsalted butter, melted - Creates the rich, buttery flavor and chewy texture that makes these blondies so irresistible.
- 1½ cups granulated sugar - Sweetens the blondies while helping create a soft, dense texture.
- 2 large eggs, room temperature - Provide structure and richness while keeping the blondies tender.
- 1 teaspoon vanilla extract - Adds warmth and depth of flavor.
- 1 teaspoon almond extract - Gives these blondies their signature cherry-almond flavor.
- 3 tablespoons maraschino cherry juice - Adds cherry flavor and a touch of color without adding too much moisture.
- 1¼ cups all-purpose flour - Provides structure while allowing the blondies to remain soft and chewy.
- ½ teaspoon salt - Balances the sweetness and enhances the flavor.
- 1 cup chopped maraschino cherries, patted very dry - Adds bursts of sweet cherry flavor throughout every bite.
Instructions
- Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together 1 cup melted unsalted butter and 1½ cups granulated sugar until smooth and glossy.
- Add 2 large eggs, one at a time, whisking well after each addition.
- Stir in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 3 tablespoons maraschino cherry juice.
- Add 1¼ cups all-purpose flour and ½ teaspoon salt, stirring just until combined. A slightly lumpy batter is perfectly fine.
- Gently fold in 1 cup chopped maraschino cherries that have been thoroughly patted dry.
- Spread the batter evenly into the prepared pan.
- Bake for 45 to 48 minutes, until the edges are set and the center still appears slightly soft.
- Allow the blondies to cool completely before slicing and serving.
Tips
- Pat the cherries very dry before adding them to the batter. This is one of the most important steps for achieving the proper texture.
- Don’t overmix once the flour is added or the blondies can become more cake-like.
- Allow the blondies to cool completely before cutting.
- Slightly underbaking creates a softer, chewier texture.
- For especially clean slices, refrigerate the blondies for 30 minutes before cutting.
More Cherry Recipes
If you love cherry recipes, you’ll also love these easy cherry desserts:
- cherry dump cake
- cherry bread with cherry glaze
- no bake cherry cheesecake
- chocolate cherry cake
- cherry yum yum
Recipe
Cherry Blondies
Ingredients
- 1 cup unsalted butter melted
- 1½ cups sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 tablespoons maraschino cherry juice
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup chopped maraschino cherries patted dry really well
Instructions
- Preheat oven to 325 degrees F. Line an 8×8 pan with parchment.
- In a bowl, whisk melted butter and sugar until glossy and smooth.
- Add eggs one at a time, whisking well after each addition.
- Stir in vanilla, almond extract, and cherry juice.
- Fold in flour and salt just until combined. (the batter being a little lumpy is okay)
- Gently fold in chopped cherries (make sure they're well dried to avoid excess moisture).
- Spread batter into the pan.
- Bake 45-48 minutes, until edges are set and center is slightly soft.
- Cool completely before slicing.
Notes
- Pat the maraschino cherries very dry before adding them to the batter. Excess moisture can make the blondies soft or cakey instead of chewy.
- Don’t overmix after adding the flour. Stir just until combined to keep the blondies tender.
- Bake until the edges are set and the center still looks slightly soft. Overbaking can dry them out.
- Let the blondies cool completely before slicing. This helps them set properly and gives you cleaner cuts.
- For the best texture, use room-temperature eggs. They blend more evenly into the batter and help create a smoother crumb.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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