Did you that combining sweet cherries and nutty almonds in a buttery base creates an unforgettable dessert experience? That’s what these cherry almond blondie bars can do for you! . The tender, chewy blondie layers cradle tart cherries that pop with flavor, while roasted almonds add a satisfying crunch. These bars are versatile enough for brunch, afternoon snacks, or dessert trays, and the rich, golden crust makes them easy to cut into squares for serving. The recipe is approachable for bakers of all levels, using simple ingredients like butter, sugar, eggs, and flour while delivering a visually appealing and flavorful result. Each bite balances fruitiness, sweetness, and nutty depth, making them a favorite among chocolate-free desserts.
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Why You’ll Love These Cherry Almond Blondie Bars
The moment these blondies come out of the oven, the sweet-tart cherries and almond notes make them instantly craveable.
- Juicy cherries provide a natural burst of flavor.
- Almond flavor gives a subtle nutty depth.
- Soft, chewy texture makes them easy to enjoy.
- Lovely for gifting or serving at tea time.
- Optional almond slivers add a pretty crunch.
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Ingredients
- All-purpose flour: Provides structure and stability, helping the blondies hold their soft, chewy shape.
- Salted butter (cubed): Adds richness, moisture, and buttery flavor while contributing to a tender crumb.
- Brown sugar: Adds sweetness with subtle caramel notes and helps create a moist, chewy texture.
- Cherry pie filling: Brings fruity sweetness, tart bursts of flavor, and extra softness throughout the bars.
- Granulated sugar: Sweetens and helps create lightly crisp edges with a delicate blondie texture.
- White chocolate chips: Add creamy sweetness and pockets of richness that balance the tart cherries.
- Slivered almonds: Provide crunch, nutty flavor, and texture contrast to the soft blondie base.
- Egg: Binds the ingredients together and supports a soft yet structured crumb.
- Vanilla extract: Enhances overall sweetness and rounds out the fruity and nutty flavors.
- Baking powder: Provides lift, preventing the blondies from becoming too dense.
- Almond extract: Intensifies the nutty aroma and pairs beautifully with the cherries.
- Salt: Balances sweetness and enhances both the almond and cherry flavors.
Tips To Get Your Recipe Right
- Brown the butter carefully: Use a light-colored pan to watch the milk solids turn golden. Pour into the mixing bowl as soon as you smell a nutty aroma to avoid burning.
- Cool butter before adding eggs: Let the browned butter sit for about 5 minutes. Adding cold eggs to hot butter can scramble them and ruin the texture.
- Mix flour gently: Fold the dry ingredients with a spatula or low-speed mixer until just combined. Over-mixing develops gluten and makes the blondies tough.
- Check for doneness with a toothpick: Bars should be set but still slightly moist in the center. If wet batter clings to the toothpick, bake a few more minutes.
- Cool before slicing: Let the blondies rest until the pan is barely warm. This ensures clean, dense squares that hold their shape.
Storage Tips
- Room temperature: Store in an airtight container for up to 3 days in a cool, dry place. Avoid stacking while warm, or use parchment between layers to protect the cherry swirls.
- Refrigeration: Keep for up to 1 week. Chilling firms the browned butter for a dense, fudge-like texture. Wrap in plastic to prevent fridge odors from affecting the delicate flavors.
- Freezing: Wrap individually in plastic and foil for up to 3 months. Thaw on the counter for 45 minutes to allow the flavors to fully develop.
- Reheating: Microwave a single bar for 10–12 seconds to soften the filling, or warm in the oven at 300°F (150°C) for 5 minutes to restore the crisp top.
- Storage mistakes to avoid: Never store with fresh bread, avoid sunlight exposure, and don’t cut while bars are still warm to prevent soggy, weepy edges.
FAQs
My butter didn’t turn brown, it just looks melted. What happened?
Browning butter takes patience! After the butter melts, it will foam and sizzle as the water evaporates. The browning happens once the sizzle stops and the milk solids at the bottom of the pan begin to toast. If it just looks melted, keep it on the heat for another 2–4 minutes, whisking constantly, until you see brown flecks and smell a nutty aroma.
Can I use fresh cherries instead of cherry pie filling?
You can, but the texture will be different. Fresh cherries release a lot of water as they bake, which can make the blondies soggy. If you want to use fresh fruit, pit and halve the cherries, toss them in a tablespoon of cornstarch and a teaspoon of sugar, and then fold them in. The pie filling is preferred because its thick, starchy syrup helps maintain the bar’s fudge-like chew.
Why are my blondies more like cake than chewy bars?
This usually happens if the eggs were beaten too vigorously or if you used too much baking powder. To keep them chewy, mix the batter just until the ingredients are combined. Over-mixing introduces air, which creates a cakey, aerated structure. Also, ensure you are using brown sugar; its molasses content is what provides that essential tackiness.
Can I make this recipe without a hand mixer?
Absolutely. Since you are using melted (browned) butter, you don’t need the power of a mixer to cream cold butter and sugar. A sturdy silicone spatula or a wooden spoon works perfectly. Just ensure you stir vigorously when combining the butter and sugars to make sure they are well-incorporated before adding the wet ingredients.
How do I prevent the white chocolate chips from burning on top?
White chocolate has a high sugar content and a low melting point, so it can brown or scorch quickly in the oven. If you notice the chips on top are getting too dark before the 50-minute mark, loosely tent the baking dish with a piece of aluminum foil. This allows the center to finish baking while protecting the toppings from the direct heat.
Cherry Almond Blondie Bars
9
bars10
minutes1
hour20
minutesThese cherry almond blondie bars are buttery, nutty, and filled with sweet cherries for a chewy, irresistible bite.
Ingredients
1¾ cups all-purpose flour
1½ sticks salted butter (cut into cubes)
1 cup brown sugar
½ cup cherry pie filling
½ cup granulated sugar
¼ cup white chocolate chips
¼ cup slivered almonds
1 large Egg
1 tsp vanilla extract
½ tsp baking powder
½ tsp almond extract
¼ tsp salt
Directions
- Preheat your oven to 350°F (177°C).
- Prepare an 8x8-inch baking dish by greasing the sides and lining the bottom with parchment paper for easy removal.
- In a medium bowl, sift together the flour, baking powder, and salt. Keep this nearby.
- In a separate container, whisk the egg, vanilla extract, almond extract, and cherry pie filling until the mixture is uniform. Set this aside.
- Place your cubed butter in a saucepan over medium heat. Watch the butter closely as it foams. Whisk occasionally to prevent the milk solids from sticking. Once the butter develops a distinct nutty fragrance and turns a deep amber color, immediately remove it from the heat. Warning: Butter can go from browned to burnt in seconds, so don't walk away!
- Pour the hot browned butter into a large mixing bowl and add both the brown and granulated sugars. Use a hand mixer on a low setting until the sugars are well-integrated.
- Add the cherry mixture to the butter-sugar base, continuing to mix until smooth. Gradually add the flour mixture. Mix gently until the flour is just incorporated and a thick batter has formed.
- Fold in the white chocolate chips and slivered almonds. Spread the batter evenly into your prepared dish. If you have extra chocolate chips or almond slivers, scatter them across the surface for a professional-looking finish.
- Bake for 50 to 55 minutes. The blondies are done when a toothpick inserted into the center comes out clean.
- Allow the pan to cool for at least 20 minutes before slicing. Don't worry if the center feels a bit soft; these bars are designed to be much chewier than a standard brownie and will firm up as they cool.
