Chock Full Blondie Squares
From peetabear 15 years ago
- 25 minutes to make
- Serves 10
Loaded with dried fruit, toasted almonds, and bittersweet chocolate, these blondies combine the best of a brownie with what you wish fruitcake could taste like. A terrific addition to any holiday cookie platter, they are also a satisfying stand-alone dessert. Read more ... the recipe, comments and photo are from Gourmet | December 2005.... See less
Ingredients
- 1 cup boiling-hot water shopping list
- 1 cup dried cranberries (5 oz) shopping list
- 1 cup dried tart cherries (5 oz) shopping list
- 1 cup golden raisins (5 oz) shopping list
- 2 1/2 cups all-purpose flour shopping list
- 1 1/2 teaspoons baking soda shopping list
- 1 teaspoon salt shopping list
- 3/4 teaspoon cinnamon shopping list
- 2 sticks (1 cup) unsalted butter, melted and cooled shopping list
- 2 cups sugar shopping list
- 3 large eggs shopping list
- 1 1/2 teaspoons vanilla shopping list
- 1 cup whole almonds with skins (6 oz), toasted and very coarsely chopped shopping list
- 8 oz fine-quality bittersweet chocolate (not unsweetened; preferably 60 to 70% cacao), coarsely chopped shopping list
- Special equipment: a 17- by 12-inch shallow baking pan (1 inch deep) shopping list
How to make it
- Put oven rack in middle position and preheat oven to 325°F. Butter and flour baking pan, knocking out excess flour.
- Pour boiling-hot water over dried fruit in a small bowl and soak 20 minutes, then drain well in a sieve.
- Stir together flour, baking soda, salt, and cinnamon in another bowl.
- Beat together melted butter, sugar, eggs, and vanilla in a large bowl with an electric mixer at high speed until creamy, about 1 minute. Reduce speed to low, then add flour mixture and mix until just combined. Mix in dried fruit, almonds, and chocolate.
- Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 25 to 30 minutes. Cool completely in pan on a rack. Run a thin knife around edges of pan to loosen blondie, then cut blondie into roughly 3-inch squares.
- Cooks' note: Blondie can be baked (but not cut into squares) 2 days ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature.
The Rating
Reviewed by 8 people-
Veeery nice Peeta! High 5 again!
elgab89
in Toronto loved it
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I love blondies,and this seems to be one of those OH MY recipes. You got my 5. thanks
Bobby
bobbyc0117
in Canfield loved it
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How did you know that I wanted fruitcake to taste like these? Because I do. Thanks for the recipe. This is a keeper.-Lori
lasaf
in St. Paul loved it
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