Berry Blondies

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  • Makes: 32 servings
  • Serving Size: 1 bar
  • Makes: 32 bars
  • Prep: 30 mins
  • Bake: 25 mins 350°F

Berry Blondies

Directions

  1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
  2. 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.
  3. 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.
  4. 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.

From the Test Kitchen

*Tip:

Toasting the almonds adds a nutty flavor and brown specks to these light-color bars. To toast nuts, preheat oven to 350 degrees 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.

**Tip:

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.

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Nutrition Facts (Berry Blondies)

  • Per serving:
  • 183 kcal ,
  • 9 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 22 mg chol. ,
  • 65 mg sodium ,
  • 25 g carb. ,
  • 2 g fiber ,
  • 16 g sugar ,
  • 3 g pro.

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