This recipe for Chocolate Chip Cherry Bars has been in my rotation for years and always delivers the kind of chewy, buttery treat that makes everyone smile. I first put cherries into a blondie batter on a humid July afternoon when I had an abundance of sweet cherries and only pantry staples in my kitchen. The mix of tart, juicy fruit and pockets of melted chocolate transformed a familiar blondie into something unexpectedly bright and addictive. The texture is soft with a gentle chew and slightly crisp edges; the cherries keep the bars moist without making them soggy, and the chocolate melts into rivulets that pair perfectly with the caramel notes of brown sugar. I often bring these bars to potlucks, summer picnics, and casual Sunday coffee gatherings. They travel well and do not require slicing at the spot — I usually cut them into nine generous squares before I leave home and stack them in a shallow container. What makes them special to me is how forgiving the base is: you can use fresh or frozen fruit and still get excellent results. The recipe also hits a nostalgic sweet spot for my family — my niece counts them among her top three desserts and always requests them for birthdays. They are an easy way to brighten any day.

Ingredients

• Unsalted butter: 1/2 cup melted (1 stick). Use high-quality unsalted butter such as Plugra or Kerrygold for the best flavor and to control salt levels. Melt in the microwave or on the stovetop and cool slightly before adding to avoid cooking the egg.
• Light brown sugar: 1 cup packed. The molasses in brown sugar gives the blondie its caramel notes and moistness; pack it into the cup for accurate measurement. If you prefer a deeper molasses flavor, substitute part with dark brown sugar.
• Egg: 1 large. Room temperature eggs incorporate more smoothly in the batter and help produce a tender crumb.
• Vanilla extract: 2 teaspoons. Pure vanilla extract elevates the overall flavor — use a good brand like Nielsen-Massey if possible.
• All-purpose flour: 1 cup. Spoon into the measuring cup and level off to avoid packing too much flour, which would make the bars dense.
• Salt: 1/4 teaspoon, optional. A small pinch brightens the sweetness; omit only if using salted butter and you prefer less salt.
• Semi-sweet chocolate chips: 3/4 to 1 cup. Ghirardelli or Callebaut chips hold their shape but still melt into pockets of chocolate. Use 1 cup for a more chocolaty result.
• Cherries: 1 cup fresh or frozen. If using fresh, pit before adding; frozen can be used straight from the freezer but do not thaw fully or they will bleed into the batter. I often use Bing cherries for sweetness and color, but a mix of sweet and tart works beautifully.

Instructions

Step 1 — Preheat and prepare pan: Preheat the oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment with an overhang for easy removal, and spray lightly with cooking spray. This ensures clean edges and simple transfer of the finished bars. Step 2 — Melt butter and combine with sugar: In a medium microwave-safe bowl, melt the butter for about 60 seconds. Stir in the packed brown sugar until smooth and slightly glossy. This dissolves some of the sugar and starts the caramelization flavors that define the blondie base. Step 3 — Add egg and vanilla: Allow the butter-sugar mixture to cool for a minute, then whisk in the large egg and vanilla extract until homogenous. Mixing while the butter is very hot can begin to cook the egg, so cool briefly before combining. Step 4 — Fold in dry ingredients: Add the all-purpose flour and salt and stir just until combined. Avoid overmixing at this stage; overworked gluten will create tough bars instead of tender, chewy ones. Step 5 — Add chocolate and cherries: Fold in the chocolate chips and cherries gently. If using frozen cherries, fold them in quickly to minimize thawing. I often leave cherries whole for a chunkier texture; halving them is fine too if you prefer smaller fruit pockets. Step 6 — Bake: Pour the batter into the prepared pan and smooth lightly with a spatula or offset knife. Bake for 27 to 32 minutes, or until the edges begin to pull away and the center feels set but still slightly soft. A toothpick may not come out clean because of chocolate and fruit; look for a slight spring in the middle. Step 7 — Cool and slice: Allow the bars to cool in the pan for at least 20 minutes, then use the foil overhang to lift them out and transfer to a cooling rack. For best slices, cool completely for up to an hour before cutting into nine squares. Store cooled bars in an airtight container at room temperature or refrigerate.

Storage Tips

Store cooled bars in an airtight container at room temperature for up to one week. If your kitchen is warm, refrigerate to preserve texture and prevent molding. For freezing, wrap individual bars in plastic wrap and place in a freezer-safe bag; they will keep for up to three months. To serve from frozen, thaw overnight in the refrigerator or leave at room temperature for a few hours. Reheat gently in a warm oven at 300°F for 5 to 7 minutes if you like them slightly warm and gooey.

Ingredient Substitutions

If you need to swap ingredients, try light brown sugar for a slightly lighter caramel note or dark brown sugar for more depth. Use chopped chocolate bars instead of chips for larger pockets of melted chocolate. For a gluten-free option, substitute a 1-to-1 gluten-free flour blend; expect a slightly different crumb. To reduce sugar slightly, lower the brown sugar to 3/4 cup and increase vanilla to 2 1/2 teaspoons to maintain flavor. For a dairy-free version, use vegan butter and dairy-free chocolate; texture will be close but slightly different.

Serving Suggestions

Serve bars at room temperature or slightly warmed with a scoop of vanilla ice cream or a drizzle of heavy cream for contrast. They pair well with coffee, black tea, or a chilled glass of milk. For parties, arrange squares on a platter and garnish with a few halved cherries on top for a polished look. Smaller bites work well for dessert tables — cut into 16 smaller pieces for finger food.

Cultural Background

Blondie-style bars are an American dessert classic, often described as the vanilla cousin of the chocolate brownie. They rose in popularity in the mid-20th century as home baking and boxed mixes became widespread. Adding fresh fruit to a dense sweet base is a common home-cook adaptation that nods to traditional fruit-studded cakes and crisps. The use of cherries recalls Midwest and West Coast cherry harvests where fruit-forward desserts are celebrated in summer.

Seasonal Adaptations

In summer, use fresh sweet cherries or a mix of cherries and blueberries. In late summer and early fall, swap cherries for chopped peaches or nectarines and add a pinch of ground cinnamon for warmth. In winter, frozen fruit works well; toss frozen cranberries with a tablespoon of sugar before folding in for a tart winter variation. Adjust bake time slightly when using higher-moisture fruit to avoid underbaked centers.

Meal Prep Tips

Make a double batch and freeze half uncut for future convenience. Cut bars into singles and wrap individually for easy grab-and-go snacks. For packed lunches, include a small cooler pack to preserve freshness. You can also pre-measure dry ingredients for quick assembly later: combine flour and salt in a zip-top bag and store in the pantry for up to one month.

These bars are meant to be shared and adapted. I encourage you to experiment with fruit combinations and chocolate types until you find your favorite. Baking is part science, part memory, and part experimentation — have fun with it and make the recipe yours.