Makes 9-12 generous squares or 16 small squares
Packed with cranberries, white chocolate and pistachio, these festive blondies are for life not just for Christmas!
This recipe was inspired by my friend Belinda. She had a run of combined bad luck/bad health and used to have to make 4 hour round trips almost weekly to my local hospital. The driving and the treatment was a bit of a downer but I loved that I got the opportunity to see her regularly. It was totally a double edged sword.
Anyways, we had a bit of a cake exchange going on. Every week we’d meet in the hospital cafe after her appointment and swap what we’d been baking. As soon as I tasted these babies, I knew I had to recreate them at home, and in time for Christmas!
Belinda’s version, contained cranberry and dark chocolate which was a wicked combination but as it’s yuletide and all, I wanted to up the ante and went with ingredients of the red, white and green variety!
This recipe is very forgiving, you can substitute to your heart’s desire and it is so easy, you need only a bowl and a spoon (oh and a whisk too!) But of course, I added a Thermomix conversion too, just because I could.
What do you like to swap with your friends? What’s your favourite – dark or white chocolate?
Ingredients
125g butter, melted
1 large egg
1 cup brown sugar
1 teaspoon vanilla paste
1/2 teaspoon cinnamon
1 cup plain flour
1/2 cup cranberries
1/2 cup pistachios
1/2 cup white chocolate chips
How to – Traditional
- Preheat oven to 180C. Grease and line base and sides of a 20cm x 20cm square pan with baking paper, extending paper above rim on one side for handles.
- Melt butter and cool slightly.
- Add the egg to the cooled butter, and mix lightly.
- Add the brown sugar, vanilla paste and cinnamon and whisk until smooth.
- Add the flour and mix until just combined. Be careful not to over-mix.
- Gently stir through the cranberries, pistachios and choc chips.
- Spoon batter into prepared pan and smooth surface.
- Bake for 20-25 minutes, depending on your oven and how soft you like your blondies. (For the record, I like mine soft so 24 minutes is just dandy!) A cake tester inserted into the centre, should come out clean, save for some molten chocolate or a few cake crumbs, but definitely no batter!.
- Allow to cool completely in pan for at least an hour. Cut into squares and serve.
How to – Thermomix
- Preheat oven to 180C. Grease and line base and sides of a 20cm x 20cm square pan with baking paper, extending paper above rim on one side for handles.
- Place butter in TM bowl and melt for 2 minutes at 60C on speed 2 or until completely melted.
- Allow to cool slightly, and with the blades running on speed 2, add the egg through the hole in the lid and mix for about 10 seconds.
- Add the brown sugar, vanilla paste and cinnamon and mix for 10 seconds on speed 4.
- Add the flour and mix for 5 seconds on speed 4. Be careful not to over-mix.
- Add the cranberries, pistachios and choc chips and mix for 5-10 seconds on reverse speed 3.
- Spoon batter into prepared pan and smooth surface.
- Bake for 20-25 minutes, depending on your oven and how soft you like your blondies. (For the record, I like mine soft so 24 minutes is just dandy!) A cake tester inserted into the centre, should come out clean, save for some molten chocolate or a few cake crumbs, but definitely no batter!.
- Allow to cool completely in pan for at least an hour. Cut into squares and serve.
Other info
Prep time: 5 – 10 minutes Cooking time: 20-25 minutes
TIP!
Blondies can be stored in an airtight container for up to a week and up to 6 months in the freezer!
