Cherry-Almond Brown Butter Blondies with White and Dark Chocolate Chips
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Cook time: 
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Yield: 1 (8 by 8-inch pan), about 12 servings
Cherry-Almond Brown Butter Blondies with White and Dark Chocolate Chips will make you a winner no matter what team you’re rooting for on game day!
  • 10 tablespoons (142 g) unsalted butter, browned and cooled slightly (see Note)
  • ¾ cup (150 g) sugar (I used Wholesome! Organic Cane Sugar)
  • 1 large egg
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon molasses
  • ¼ teaspoon almond extract
  • 1 cup (128 g) all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon ground mahlab (optional)
  • ½ cup dried cherries
  • ½ cup toasted slivered almonds
  • ½ cup white chocolate chips
  • ½ cup dark chocolate chips
  1. Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper so that it hangs over all 4 sides and you can just lift out the blondies.
  2. Whisk together the brown butter, sugar, egg, vanilla extract, molasses, and almond extract. Stir in the flour, salt, and mahlab, and then fold in the cherries, almonds, and chocolate chips.
  3. Pour the batter into the prepared pan and bake until golden on the outside, but still a touch doughy in the center, about 20 to 23 minutes (be careful not to overbake, as these are best gooey in the center).
  4. Cool completely before cutting.
Recipe adapted from my recipe for Butterbeer Brown Butter Blondies with Toasted Pecans.

How to Brown Butter: If you’re not sure how to brown butter, check out this fabulous step-by-step photo tutorial on How Sweet It Is.
Recipe by An Edible Mosaic™ at