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Chocolate-Cherry Blondies

  • Prep:
  • Total Time:
  • Yield: Makes 24
Chocolate-Cherry Blondies

Photography: Andrew Purcell

Source: Everyday Food, September 2012


  • 2 2/3 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 2 sticks unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup dried tart cherries


  1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt.

  2. In a large bowl, using a mixer, beat butter and both sugars on high until pale and fluffy, 3 minutes. Beat in eggs and vanilla. Reduce speed to low, add flour mixture, and beat until combined. Stir in chocolate chips and cherries.

  3. Press mixture into a 9-by-13-inch metal baking pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 28 to 30 minutes. Let cool completely in pan on a wire rack.

Cook's Note

Store, covered, at room temperature, up to 5 days.

Reviews (3)

  • craftykeri 27 Feb, 2013

    The high amount of baking soda makes the dough rise up quite a bit, like a puffy cookie. But I couldn't taste the baking soda.

  • craftykeri 27 Feb, 2013

    I made these tonight with dried cranberries in place of the dried cherries. I also used 1 cup mini chocolate chips. I noticed the texture seemed too chewy which is why I went back to check the ingredients and realized my mistake in using 3 eggs instead of 2, but other than the texture you couldn't taste the extra egg. They seemed bland. Needed more salt? Higher quality butter? Add cinnamon? Not sure but they were just okay. Since I messed up the egg I'd be willing to try again.

  • candygirl7 24 Dec, 2012

    I want desperately to make this recipe but am put off by the amount of baking soda. Is this a misprint? Never saw so much baking soda in a recipe in my life.

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