Oh My Gosh, You’ve Gotta Try These Sour Cherry Blondies!

Okay, real talk. Have you ever had a dessert that just feels like a hug? Like, you take a bite and suddenly you’re transported to a happy place? Well, these sour cherry blondies are *totally* that for me! Seriously, it’s like a party in your mouth, and everyone’s invited!

Okay, Let’s Talk Ingredients

Alright, let’s hit the store together (even if we’re just imagining it). So first up, you need light brown sugar—like a whole cup packed in there. Sweet and cozy vibes. Then, grab half a cup of butter—melted, of course (I mean, who likes hard butter? No thanks!). Next, you’ll need one egg to bind all the magic together. Vanilla extract is next, two teaspoons of that sweet elixir. And don’t forget the half teaspoon of salt—it’s like a secret weapon for flavor!

Now, for the main event, get one cup of flour and a teaspoon of baking powder—this is what makes them rise and get all chewy, yum! And last but not least, one cup of pitted sour cherries. Honestly, you could probably use fresh or frozen, but make sure they’re pitted—trust me on this one!

So Here’s Why I Make This Constantly

Okay, so here’s the scoop. I first made these blondies on a random Tuesday when I was trying to impress some friends over for game night. I had sour cherries left over from, I dunno, *a recipe that didn’t quite go as planned* (yeah, we’ve all been there). I threw these bad boys together, and when my friends took their first bite, they just stared at me in shock. Like, no joke, one of them said, “This is the best thing I’ve ever tasted!” And I was like, *wait, really?!*

Since then, I’ve made these for birthdays, potlucks, and even just to reward myself after a long week. They’re just so easy and they disappear faster than I can say “sour cherry.”

The One Trick That Changes Everything

Okay, listen up—this is the *key* to blondie perfection: don’t overmix the batter when you add the cherries! Just gently fold them in so they stay whole (and look pretty) instead of turning into mush. That little bit of tartness bursting in your mouth is exactly why we make these, right?

Don’t Mess This Up (My Top Tips)

1. Don’t skip cooling time. Seriously, if you dive in too soon, they’ll fall apart. You want that nice clean slice—patience, my friend!
2. Check the oven at 28 minutes. I mean, every oven is a little different, so don’t blame me if yours cooks faster. Just poke it with a toothpick and if it comes out clean, you’re golden!
3. Use good quality butter. I know it’s just butter, but using a nice one makes a huge difference. Trust me on this.

How to Keep Them From Disappearing (Or, How to Store Them)

If, by some miracle, you have leftovers (and believe me, it’s rare), just pop them in an airtight container. They’ll stay fresh for about 3 days at room temp, but honestly, who can resist them for that long? You might want to hide them if you want to enjoy them later!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re diggin’ these blondies, you should definitely check out my chocolate chip cookie bars—super easy and a total crowd-pleaser! Or, if you’re feeling fruity, my blueberry muffins are like little bites of heaven. You’ll thank me later!

So, what’s your go-to dessert that always hits the spot? I’m always looking for new things to try! 🍰