Cranberry White Chocolate Blondies
adapted from dlyn blog
1 cup soft butter
1 cup light brown sugar
1 cup white granulated sugar
2 teaspoons vanilla extract
2 cups flour
1 teaspoon salt
1 1/4 teaspoon baking powder
6 ounces of dried cranberries
6 ounces of toasted, coarsely chopped almonds
Preheat oven to 350º and grease a 9×13 in baking dish. Cream butter, brown sugar, and white sugar together until light and fluffy. Beat in eggs and vanilla. In a separate bowl mix flour, salt, and baking powder. Add the flour mixture 1/4 cup at a time. When flour is incorporated, add dried cranberries and toasted almonds.
Spread evenly in a well greased 9×13 inch baking dish.
Bake at 350º for about 40 minutes. The top should be nicely golden brown and a toothpick inserted near the center should come out clean. Immediately scatter 3 ounces chopped white chocolate over the top and spread as it melts. Allow to cool completely, or as long as people can stand to wait, and cut into 2 inch bars.
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