Blizzard Blondies

Blizzard Blondies

My Christmas baking is in full swing.  I am baking old favorites and adding new favorites to my baking list.  A new favorites is a recipe I found in Redbook magazine -Blizzard Blondies.

Blondies are one of my favorite bar cookies.  This recipe jazzes up the blondies by adding in some dried cranberries (I used dried cherries), some pistachios, and white chocolate chips.  Great ingredients to add some holiday flavors and colors.

Begin by mixing together the  sugars,  and salt with some very soft butter.  Next you add in the vanilla extract and eggs.  Stir everything up until it is well combined.  Then add in your flour, part  of the cranberries, white chocolate chips and pistachios.  Mix well and spread the batter into a baking pan.  Top the batter with  the remaining cranberries and pistachios. Bake until a toothpick inserted in the center comes out with very moist crumbs - about 25 minutes.  Sprinkle the remaining white chocolate chips over the top of the blondies and return them to the oven for about 30 seconds.    Cool your blondies and cut into into bars.

These blondies are soo  delicious.  They are moist and chewy  just like a good blondie should be.  The texture and flavors of the pistachios,  dried cherries, and white chocolate chips make these blondies extra delicious:)





Blizzard Blondies
From Redbook Magazine

Ingredients:

1 cup sugar
2/3 cup light brown sugar, packed
1 stick plus 6 tablespoons (14 tablespoons total) unsalted butter, very soft
1 teaspoon salt
1 tablespoon vanilla extract
2 large eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups dried cranberries
1 1/4 cups shelled, unroasted pistachios, chopped
1 1/2 cups white chocolate chips

Directions:

1. Heat oven to 350 degrees F.  Grease a 9x13-inch baking dish.
2.  In a large bowl, stir sugar, brown sugar, butter, and salt until combined.  Stir in vanilla extract, then eggs, one at a time, until combined.  Add flour, baking powder, and baking soda to bowl, then stir until almost combined.  Stir in 1 cup of the cranberries, 3/4 cup of the pistachios, and 1 cup of the white chocolate chips until combined.
3. Spread batter into pan and smooth top.  Scatter with remaining 1/2 cup cranberries and 1/2 cup pistachios.  Bake until center is just set and a toothpick inserted into the center comes out with very moist crumbs, about 25 minutes.

Oven Ready

4. Just before removing blondies from oven, sprinkle remaining 1/2 cup white chocolate chips over the top and return to oven briefly, about 30 seconds.  Cool on a wire rack, cut into bars, and serve.

Ready for White Chocolate Chips

Remaining White Chocolate Chips Scattered on Top

Makes about 24 blondies

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