A particular favourite of mine! These tasty squares ending up on a lot of “goodie” trays for many of the “sandwich lunches” I catered. Easy to make! Would be good with a coffee I think.
Makes An 8” Square Cake Pan
Preheat the oven to 325 F.
Grease an 8” square metal cake pan or spray with non-stick cooking spray.
For the Blondies:
½ cup unsalted butter, room temperature
1 ¼ cups packed brown sugar
2 eggs
2 tsp. vanilla
1 ¼ cups unbleached flour
¼ tsp. salt
¾ cup each shelled pistachios & dried cranberries
In the mixing bowl of a stand mixer or using a hand-held mixer, beat the butter & the sugar until fluffy; beat in the eggs, 1 at a time, beat in the vanilla.
In a medium sized bowl combine the flour, salt, pistachios & dried cranberries, stir into the butter mixture in 2 additions.
Spread the mixture into the 8” cake pan. Bake in the centre of the oven until golden & cake tester inserted into the centre comes out clean, about 45 minutes.
Spread the topping mixture over the top & place the pan on a rack to cool. When cool cut into pieces.
Lemon Glaze Topping:
1/3 cup icing sugar mixed with ½ tsp. grated lemon rind & 1 Tbsp. lemon juice.
