It’s a cookie in bar form! Not brownie but a blondie! In essence, you can use the exact same recipe to make cookies, but I was in the mood to make bars, so here we are. These are easy to make, flavorful and easily substitutable — in other words, don’t like dried cranberries or pistachios or white chocolate, swap out for raisins, walnuts and semi-sweet chips. Lots of options!
1 cup butter (2 sticks) softened to room temperature
3/4 cup brown sugar
3/4 cup white sugar
2 teaspoons vanilla extract
2 eggs
2 1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups white chocolate chips
1 cup dried cranberries
1 cup chopped pistachios, toasted
Directions
Preheat oven to 350F. Make a foil sling for your 13 x 9-inch pan. Spray with nonstick cooking spray.
In the bowl of a stand mixer, cream together both sugars and butter. Add eggs and vanilla, and continue to mix. In another large mixing bowl, mix together flour, salt, and baking soda. Add creamed mixture and blend well. Add chocolate chips, dried cranberries and toasted pistachios to the bowl. Mix the final few strokes by hand.
Spread blondie batter in the pan and bake for 35-40 minutes (until just golden brown). They will look soft in middle and if you desire and more cake like bar, bake 5 to 10 minutes longer. Transfer pan to wire rack and cool 30 minutes.
Using foil overhang, lift blondies from pan. Return blondies to wire rack and let cool completely, about 1 hour more. Cut into 2-inch squares and serve.
