Entirely Elizabeth

Preheat your oven to 350° F (177° C) and center your oven rack.

Fit an 8 x 8 baking dish with parchment paper and spray with non-stick cooking spray.

In a small heat safe bowl add the butter and white chocolate chips.

Melt in the microwave for three, thirty second increments, stirring in between. It should be melted together and incorporated at this point. Set aside to cool.

In a separate large bowl, add the cooled butter and white chocolate mixture and sugar. Whisk until incorporated.

Add the vanilla and eggs. Whisk until incorporated.

Add the flour and salt, fold a few times until the batter begins to come together.

Add the cherries and use a spatula to fold the ingredients until smooth. Don't over mix it or the batter will begin to turn a pink color.

Pour or scoop the batter into your lined and greased baking dish. Spread evenly with your spatula.

Top your blondie batter with additional cherry chunks and white chocolate chips if desired.  (FYI: they will sink and melt).

Place in the oven and bake for 30 - 35 minutes. The top and edges should be caramelized and brown. A toothpick test in the center should come out clean with a few crumbs.

Allow your blondies to cool in your pan until room temperature.