Wednesday, July 30, 2008

Cranberry White Chocolate Blondies

One more time...

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My co-worker, GIna, shares my love of cranberries. I tried my best to save one and take it to her this past Monday at work...but my will power failed me. So I owed it to her to make another batch.

I used a different recipe (my favorite blondies EVER which I normally make with butterscoth chips).

  • 8 tablespoons unsalted butter, softened
  • 1 1/3 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup white chocolate chips
  • 1 1/2 cups cranberries, fresh or frozen
  1. Preheat oven to 350 degrees. Spritz an 8-inch square baking pan with cooking spray; set pan aside.
  2. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  3. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in white chocolate and 1/2 cup cranberries.
  4. Pour batter into prepared pan; spread evenly with a rubber spatula. Add the remaining cranberries to the top and gently press into batter. Bake for 42 to 45 minutes.


Sara M. said...

So, which batch did you like better, this one or the first ones you made? :o)

Jessica said...

I know...I can't decide. The others were more of a variation of a crumb bar - these were thicker and more like chewy cookie. Probably these...