Looking for a bar/brownie/cookie to make for your holiday cookie swap? Look no further. These white chocolate blondies, studded with bittersweet chocolate chunks and dried cranberries are sturdy once baked so they will hold up well to all of the hustle and bustle of a cookie swap.
Makes 12 blondies
8 oz (230 g) white chocolate, chopped
1 tbsp (15 mL) vanilla
½ cup (125 mL) butter, softened
1 + ¼ cup (300 mL) all purpose flour
2 large eggs
¾ tsp (7 mL) salt
1/3 cup (175 mL) granulated sugar
1 cup (250 mL) chocolate, chopped
3/4 cup dried cherries, roughly chopped
- Preheat oven to 350 degrees F. Grease a 9 x 9 inch square pan. Melt white chocolate and butter together over low heat in heavy saucepan, stirring and set aside to cool.
- Beat eggs until foamy with electric mixer. While mixer running add sugar and vanilla. Stir in melted chocolate mixture.
- Combine flour + salt and fold into chocolate mixture w spatula. Stir in chocolate and dried cherries. Bake 25 min and cool in pan.
- Cut into 12 large or 24 small squares and store in an airtight container.