Bready or Not Original: Cranberry Candied Ginger Blondies

Posted by on Apr 10, 2019 in Blog, blondies, Bready or Not, breakfast, chocolate | 0 comments

Cranberry Candied Ginger Blondies pack tart cranberries, zesty little nuggets of candied ginger, and mellow white chocolate in a chewy blondie base, to delicious results.

Bready or Not Original: Cranberry Candied Ginger Blondies

This begins a small spate of dried cranberry recipes that will be on Bready or Not over the next while.

Bready or Not Original: Cranberry Candied Ginger Blondies

This is because I bought a massive bag of dried cranberries on sale at Costco, and I had an existing stockpile to use up, too. Cue a “oh crap, I need to use up some of this stuff!” response.

Bready or Not Original: Cranberry Candied Ginger Blondies

This recipe proved to be a fantastic one, too. The blondies are sweet and chewy, and that combination of dried cranberries, candied ginger, and white chocolate complements and contrasts in an amazing way.

Bready or Not Original: Cranberry Candied Ginger Blondies

I’ve been asked before about where to find candied ginger. Sometimes brands will sell it jarred alongside spices on the grocery store aisle. Also, check the bins at your local health food store or co-op. I’ve bought candied ginger at my local Sprouts.

Bready or Not Original: Cranberry Candied Ginger Blondies

The good news is that candied ginger (like dried cranberries) keeps well for ages, so you can stock up and enjoy it for months. Though space might be an issue if you’re buying at Costco…

 

Bready or Not Original: Cranberry Candied Ginger Blondies

Bready or Not Original: Cranberry Candied Ginger Blondies

Cranberry Candied Ginger Blondies pack tart cranberries, zesty little nuggets of candied ginger, and mellow white chocolate in a chewy blondie base, to delicious results.

  • 2 stick (1 cup) unsalted butter, softened
  • 1 cup white sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup dried cranberries
  • 1/3 cup chopped candied ginger
  • 1 cup white chocolate chips

Preheat oven at 350-degrees. Line a 13x9 inch dish with aluminum foil and apply nonstick spray.

Place butter and both sugars in a large bowl and beat until creamed together. Mix in eggs and vanilla. Follow up with the flour, baking powder, and salt, until just combined. Fold in the cranberries, candied ginger, and white chocolate chips.

Spread batter in the ready pan and even out. Bake for 27 to 30 minutes, until edges are firm and the middle passes the toothpick test. Cool on a wire rack.

Use foil to list contents onto cutting board. Slice into pieces. Store in an sealed container at room temperature.

OM NOM NOM!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.