Super moist and chewy Cranberry Maple Blondies with homemade walnut butter, toasted walnut pieces, maple syrup, brown sugar and dried cranberries. An easy holiday dessert bar.
Course Dessert
Cuisine American
Keyword cranberry bars, easy cranberry bars, easy maple bars
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 20servings
Calories 286kcal
Author Plating Pixels
Ingredients
½cuppure maple syrup
1 ½cupspacked brown sugar
2/3cupbutter
2cupschopped walnut halvestoasted
1 ½teaspoonsvanilla extract
2large eggs
2cupsall-purpose flour
1 ½teaspoonbaking powder
1cupdried cranberries
Instructions
Preheat oven to 350º F. Line a 13x9x2-inch baking dish with parchment paper, then lightly grease.
In a large pan heat maple syrup, brown sugar and butter over medium heat until melted and smooth. Remove from heat.
Pulse 1-cup of the walnuts in a food processor until paste forms. Stir walnut paste and vanilla into maple butter mixture. Stir in eggs, one at a time until combined.
In a small bowl stir together flour and baking powder, then slowly stir into liquid mixture until combined, fold in remaining 1-cup chopped walnuts and dried cranberries.
Pour batter into prepared baking dish, spread evenly. Bake 25 minutes, until set. Cool dish on a wire rack, remove blondies then cut into bars.
Notes
These blondies will store well in a sealed container just make sure they are cooled completely before storing.
You can substitute the walnuts for cashews, hazelnuts or pecans, they'd all work well.
To make these blondies nut free omit the walnuts and replace it with soy butter.
Make sure the grease and line your baking pan so the blondies will be easy to remove after baking.
Let the blondies cool completely before cutting into squares.