Chocolate Chip Blondies with Pistachios and Cherries

The beginning of October marks the beginning of birthday season at work. We have quite a few birthdays in October and November, so I will be making some extra things to celebrate those days. Luckily, there are a few of us who like to bake so I’m not the only one who will bring treats. This weekend is the birthday of my Persian coworker. She brings the best pistachios to share with us. I came across these pistachio and cherry blondies and I knew I had to make them. I also made her birthday cake which I will be sharing in a couple of days.

The pistachios for this recipe came from my Persian coworker and they taste so much better than ones that I buy here at the store. It took a little time to shell them, but I figured it was worth the effort! I used tart cherries in these blondies and I loved the combination of the slightly bitter chocolate, the sourness of the cherries and the pistachio flavor. When baking them, I wasn’t quite sure if they were done when I took them out of the oven. They tested done but weren’t golden brown. They are quite soft, but perhaps that’s how these blondies are. I really enjoyed these, and I hope everyone at work likes them too!

3/4 cup butter, melted and cooled
1/2 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 1/2 cups chocolate chips
2/3 cup toasted pistachios
2/3 cup dried cherries

Preheat oven to 350F. Lightly grease a 9×13-inch baking dish.

In a large mixing bowl, whisk together butter and sugars. Beat in eggs one at a time, followed by the vanilla. Stir in flour and salt, mixing just until no streaks of flour remain. Stir in the chocolate chips, pistachios and dried cherries. Pour into prepared pan and spread evenly with a spatula.

Bake for about 27-30 minutes, until a toothpick inserted into the center comes out clean and the top is a light golden brown. Cool in the pan on a wire rack before slicing.

Recipe from Baking Bites