Ingredients and Weight:
- Butter: 100g
- Dark brown sugar: 150g
- Granulated sugar: 50g
- Lemon zest: 2 teaspoons
- Cranberries, fresh or frozen: 1 cup (or 150g)
- All-purpose flour: 200g
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Eggs: 3
- Vanilla extract: 1 teaspoon (optional)
Preparation Time: 30 minutes (+ baking time)
Cooking Time: 25-30 minutes at 350°F (177°C)
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (177°C). Line a baking pan with parchment paper.
- In a large bowl, cream together the butter and both sugars until smooth.
- Add the eggs one by one, mixing well after each addition. Add the lemon zest and vanilla extract (if using).
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing well.
- Stir in the cranberries. Pour the mixture into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool before cutting into squares.
Nutritional Information: (per serving, based on 8 squares)
Calories: Approx. 350 kcal (depends on actual quantities used)
Fat: 18g
Carbohydrates: 48g
Protein: 4g
Fiber: 2g (approx.)
Dish Characteristics:
- A blend of sweet and tart flavors with the cranberries and lemon zest creating a unique taste combination.
- The blondies are soft, moist, and have a rich brownie-like texture.
- Suitable for those who enjoy creative baking with unique flavor combinations.
User Comments:
- "These blondies are a great combination of flavors! The cranberries add a nice tanginess."
- "I love how moist these blondies are and the lemon zest gives them a refreshing taste."
- "These are perfect for a fall dessert with their cranberry and lemon flavors."
- "The texture is so good – soft and chewy at the same time."
- "Easy to make and always a hit at my gatherings."
Special Precautions and Tips:
- Use fresh or frozen cranberries – avoid using dried ones as they may affect the texture of the blondies.
- Be sure to cream the butter and sugars well to ensure a smooth mixture.
- Line the baking pan with parchment paper to ensure easy removal of the blondies after baking.
