I'm a huge fan of the gorgeous, gooey texture of a good brownie. I'll confess that when I first heard of blondies, I was puzzled. Why would you want to take a perfectly wonderful thing like a brownie and then remove the chocolate? When I actually tried one, though, I was won over to the idea.
The most common additions to blondies seem to be white chocolate, toffee, and nuts... in keeping with the "blonde" theme, I guess. I was feeling less traditional, and I wanted a less sweet, more grown-up combination of flavours when I made these.
I got the idea of adding walnuts from this recipe for chewy chunky blondies, and cranberries just seemed like the perfect addition to the mix. Of course, I also had to include some chocolate, but I went for dark chocolate chips with 70% cocoa.
Cranberry, Walnut & Chocolate Blondies
Makes 12 large or 48 bite-sized blondies
250g (1½ cups) soft brown sugar
135g (½ cup) white granulated sugar
250g (2 US sticks) butter
1tsp vanilla essence
330g (2 cups) plain flour
1½tsp baking powder
50g (½ cup) walnuts
140g (1 cup) cranberries
190g (1 cup) dark chocolate chips
- Preheat the oven to 160°C (325°F).
- Line a large (9x13in), deep baking pan with greaseproof paper.
- Cream the butter together with the sugars (if your butter is straight from the fridge, you might want to soften it with 10-20 seconds in the microwave).
- Beat in the eggs and vanilla essence.
- Fold the flour and baking powder into the mixture.
- Roughly chop the walnuts.
- Stir the nuts, cranberries and chocolate chips into the batter.
- Spoon the batter into the baking pan (mine was too thick to pour!) and smooth the top with a spatula.
- Bake for 35-40 minutes, until a skewer comes out clean and the top is starting to crack.
- Cool in the tin for a few minutes before transferring to a wire rack.
- Slice when cold.