Makes 24 blondies

  • 1 cup sugar
  • 2/3 cup packed light brown sugar
  • 1 stick plus 6 Tbsp. (14 Tbsp. total) unsalted butter, softened, plus more for greasing
  • 1 tsp. salt
  • 1 Tbsp. vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1 1/4 cups dried cranberries, divided
  • 1 1/4 cups shelled raw pistachios, roughly chopped, divided
  • 1 1/2 cups white chocolate chips, divided

    Active time: 20 minutes
    Total time: 45 minutes

    Preheat oven to 350°. Grease a 9- x 13-inch baking dish with butter.

    In a large bowl, mix sugars, butter and salt until combined. Stir in vanilla extract, then eggs, one at a time, until combined. Add flour, baking powder and baking soda, then stir until almost combined. Fold in 1 cup cranberries, 3/4 cup pistachios and 1 cup chocolate chips until combined.

    Spread batter into dish and smooth top. Scatter remaining 1/4 cup cranberries and 1/2 cup pistachios on top. Bake until center is just set and a toothpick inserted into center comes out with very moist crumbs, about 25 minutes.

    Just before removing from oven, sprinkle remaining 1/2 cup chocolate chips over top and continue baking briefly to soften, about 30 seconds. Cool on a wire rack and cut into bars.

    Next Story