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Cranberry Blondies

December 9, 2010

I thought I would mix it up  a little today and share a festive cookie bar recipe, rather than a standard cookie recipe.  I went through my recipe box and pulled my favorite winter recipe  to share with all of you!  Granted these cookie bars are delicious year round, the bright red color of the dried cranberries in combination with the rich texture of the white chocolate creates the perfect winter treat.  Let me know what you think!

Cranberry Blondies
Yields: 16 servings

7 ounce White chocolate (broken into pieces)
1/2 cup Butter
3 Eggs
3/4 cup Superfine sugar
1 teaspoon Vanilla extract
1 1/3 cup All purpose flour
1 teaspoon Baking powder
1/3 cup Dried cranberries
 
1. Preheat the oven to 350 degrees F.
2. Line a 7 x 11 x 2 inch roasting pan with a large piece of parchment paper and snip diagonally into the corners so that the paper fits snugly over the base and up the sides of the pan.
3. Place half of the chocolate and the butter in a heatproof bowl and melt over a saucepan of gently simmering water. Whisk the eggs, sugar, and vanilla in a separate bowl with an electric whisk until light and frothy and the whisk leaves a trail when lifted above the mixture.
4. Fold the melted chocolate and butter mixture into the beaten eggs with a large metal spoon. Sift the flour and baking powder over the top and then fold in gently. Chop the remaining chocolate and fold half of it into the mixture with half the cranberries.
5. Pour the mixture into the lined pan and sprinkle with the rest of the diced chocolate and cranberries. Bake for 30-35 minutes until well risen; the top of the cake should be crusty and golden and the center still slightly soft. Leave to cool in the pan. Lift the paper and cake out of the pan, peel off the paper and cut into squares to serve.

Kate’s Tips:

Definitely follow the instructions on lining the pan with parchment paper!  The cookie bars come out of the pan so much easier and it really minimizes the mess.  Plus you don’t leave behind any white chocolate, cranberry goodness stuck to the pan!

You might find yourself wondering, what exactly does light and frothy mean when it comes to the beaten eggs?  Well I captured a photo so you would have a little idea what the recipe is looking for:

My recommendation would be, when in doubt, keep whisking the eggs.

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