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Cherry, Cashew, and White Chocolate Blondies

  • Author: Laura
  • Total Time: 40 minutes
  • Yield: 24 blondies 1x



1 ½ sticks unsalted butter, melted

1 ½ cups packed light brown sugar

2 large eggs

1 tablespoon vanilla bean paste

2 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ cup white chocolate, chopped

½ cup white chocolate covered cherries, chopped

½ cup cashews, chopped

½ cup cashew brittle, chopped

Sea salt for sprinkling


Preheat oven to 350 degrees F.  Butter a 9 by 13-inch pan.


In a large bowl, stir together the melted butter, sugar, eggs, and vanilla until well combined.  Stir in the flour, baking powder, and baking soda.  Once a dough forms, stir in the white chocolate, cherries, cashews, and brittle.


Pour into the prepared pan, smooth into an even layer, and sprinkle with salt.  Bake 20-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.


Serve warm or cool completely in the pan before cutting and serving.  Blondies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature for about an hour or the microwave for about 1 minute.


Recipe adapted from Bakerella

  • Prep Time: 10
  • Cook Time: 30