This is the kind of treat I like to keep a stash of in the freezer. They’re simple yet indulgent, festive yet perfect to satisfy a weeknight craving. Once baked, let them cool completely, cut in squares and store in an airtight container in the freezer. Whenever you feel like having one of those delicious blondies, take however many you need out of the freezer and let them come back to room temperature for 20 minutes. Serve sprinkled with icing sugar, or for a special treat, slathered with hazelnut spread.
Makes 12 blondies
1/3 cup [80 ml] unsalted butter, or dairy free buttery spread, cut into pieces
6 oz [170 g] white chocolate, chopped
1 cup [250 ml] sugar
2 tsp [10 ml] vanilla extract
1 cup [250 ml] all-purpose flour
½ tsp [2.5 ml] baking powder
¼ tsp [1.25 ml] salt
¼ cup [60 ml] dried cranberries
½ cup [125 ml] hazelnuts, lightly toasted, peeled, and chopped
Icing sugar or hazelnut spread
Preheat oven to 350°F [180°C]. Butter and line a 9-inch [23 cm] baking pan with parchment paper.
In a stainless bowl set over a pot of simmering water, melt the butter or dairy free spread halfway. Add the white chocolate and stir until melted. Allow to cool to room temperature.
In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.
In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in dried cranberries and hazelnuts and spoon into prepared pan.
Bake about 35 minutes, or until fully puffed and golden on top. The brownies will deflate when you take them out of the oven and this is normal: you don’t want to overcook them so they remain moist and tender.
To serve, dust with icing sugar or drizzle some melted hazelnut spread on top.
Recipe Credit: Adapted from Anna Olson.