Chocolate Chip Cherry Bar

 

• ½ cup unsalted butter, melted (1 stick)
• ▢1 cup light brown sugar, packed
• ▢1 large egg
• ▢2 teaspoons vanilla extract
• ▢1 cup all-purpose flour
• ▢¼ teaspoon salt, optional
• ▢¾ to 1 cup semi-sweet chocolate chips
• ▢1 cup cherries, fresh or frozen*

Instructions 

• Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
• In a medium microwave-safe bowl, melt the butter, about 60 seconds.
• To the melted butter, add the brown sugar and stir to combine.
• Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.
• Fold in chocolate chips, fruit (I don’t halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
• Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set.**
• Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.