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Why haven't we thought of adding fruit to blondie recipes before? This berry dessert can be made with dried cranberries or cherries--both lead to delicious Berry Blondie results.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350ºF. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.

  • In a large saucepan cook and stir brown sugar and butter over medium heat until butter is melted and mixture is smooth. Remove from heat.

  • Coarsely chop 1 cup of the almonds;** set aside. Place the remaining 1 cup almonds in a food processor. Cover and process until a paste begins to form. Stir the almond paste, almond extract, and vanilla into butter mixture. Stir in eggs, one at a time, until combined. In a small bowl stir together flour and baking powder; gradually stir flour mixture into butter mixture until combined. Stir in chopped almonds and dried cranberries.

  • Pour batter into the prepared baking pan, spreading evenly. Bake for 25 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars from pan. Cut into bars.


Toasting the almonds adds a nutty flavor and brown specks to these light-color bars. To toast nuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are lightly browned, stirring once or twice.


To save time, use a food processor to coarsely chop the 1 cup almonds.

To Store:

Place bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.

Nutrition Facts

183 calories; 9 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 22 mg cholesterol; 65 mg sodium. 97 mg potassium; 25 g carbohydrates; 2 g fiber; 16 g sugar; 3 g protein; 0 g trans fatty acid; 135 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 21 mcg folate; 0 mcg vitamin b12; 52 mg calcium; 1 mg iron;


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