Cranberry Pistachio Blondies

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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 and even easier to eat!

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:

DSC_5470nx2½ 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.

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