Blondies are one of my all-time favorite treats to bake up! They’re simple and decadent and VERY hard to resist. I also love that their base is basically a buttery blank canvas just waiting for you to go all crazy and creative on.
I do wish I knew how to make them look prettier! It’s on my “to work on” list!
Ooooohhhhh! So guess what I found out!? You can totally make blondies ahead of time! Did you know this? See, all you have to do is make the batter, freeze it in a pan until solid, then wrap them up nice and good until you want to bake. That little fact will totally come in handy once holiday entertaining starts getting real 😉
Speaking of the holidays… (!!!), these vibrant green and red blondies kind of remind me of Christmas. I think it’s just the colors. But it did excite me! I’m such a dorky little kid when it comes to any holiday – but the santa clause one 100% owns my heart.
Anyway! Getting back on track. The blondies! These guys are wild ones. They boast chocolate x 2 thanks to white chips and dark chocolate ones. And they’re also swimming with gorgeously green pistachios and vibrant cranberries. Oh, and guess what I snuck in there, too? Whole wheat flour! And it totally works. Woot!!!
Happy Monday, sweets! xo
Double Chocolate Cranberry Pistachio Blondies – Baker by Nature
Makes (1) 8 x 8 pan of blondies
Ingredients:
1 cup all purpose flour
1/4 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 stick butter, melted
1 cup brown sugar
1 teaspoon vanilla
1 large egg
1/3 cup cranberries
1/3 cup chopped pistachios
1/2 cup white chocolate chips
1/2 chop dark chocolate chips
Instructions:
Preheat oven to 350 degrees (F). Line an 8 x 8 baking pan with parchment paper, and grease if desired.
In a small bowl mix together the flours, salt, and cinnamon. In a separate medium sized bowl cream butter, sugar, and vanilla together. Add egg. Carefully pour the flour mixture into the butter/egg mix, stirring until just combined. Fold in the pistachios, cranberries, and chocolate. Pour batter into prepared pan and bake for 20 – 25 minutes. Let the blondies cool completely in the pan before removing and cutting into small squares.
*Blondies will last up to 3 days in an air tight container.
Pistachios and cranberries work so well together! But I’ve never tried them in blondies before — I love this idea! And I really appreciate the tip on freezing the batter. That will definitely cone in handy this holiday season!
You are right these would be perfect for the holidays. The lovely green pistachios are so eye catching.
Yes! Love that pop of green!