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.
Course: Breakfast, Dessert, Snack
Keyword: bars
Author: Beth Cato
Ingredients
1cupunsalted buttersoftened
1cupwhite sugar
1/2cupbrown sugarpacked
2large eggsroom temperature
1teaspoonvanilla extract
2cupsall-purpose flour
1teaspoonbaking powder
1/2teaspoonfine sea salt
1cupdried cranberries
1/3cupcandied gingerchopped
1cupwhite chocolate chips
Instructions
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.