Or maybe I'm planning to crack a few jokes?
Or maybe I could share tasting tips for an aptly named beer or wine?
Nope, none of the above. Rather I give you the following recipe - a twist on a traditional blondie bar. This version contains cranberries and white chocolate chips, so it's almost the perfect little package all rolled into one: fruit, chocolate, sugar. Does one really need much more?
Adapted from: Good Housekeeping Brownies: Favorite Recipes for Blondies, Brownies, & Bars
Prep: 15 minutes
Bake: 20 to 25 minutes @ 350°F
Yield: 24 Blondies
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup butter
- 1 LB dark or light brown sugar
- 1 Tbsp real vanilla extract
- 3 large eggs
- 2 cups white chocolate chips
- 1 cup dried cranberries
- Preheat oven to 350°F. Line a 15 1/2" x 10 1/2" jelly-roll pan with foil; grease foil.
- In a medium bowl, with a wire whisk, mix the flour, baking soda, and salt.
- In a 3 to 4 quart saucepan, melt the butter over medium heat. Remove the saucepan from heat; stir in the brown sugar and vanilla. Add eggs one at a time; stir after each addition until well combined. Stir in flour mixture, white chocolate chips, and cranberries just until blended. Spread batter into the prepared pan.
- Bake until toothpick inserted 2 inches from edge comes out almost clean, approximately 20 to 25 minutes. Do not overbake. The blondie will seem soft, but will firm up as it cools. Cool completely in pan on wire rack.
- When cool, lift foil, with blondie, out of pan; peel foil away from sides. Cut blondie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store in an airtight container.
* Add a half cup of coarsely chopped nuts (almonds, pecans, or walnuts), if desired. Reduce the white chocolate chips to 1 1/2 cups. Stir the nuts in along with the flour, chips, and cranberries in Step 3.