Walnut & Cranberry Blondie
Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 12 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
12
- 180grams unsalted butter, roughly chopped
- 180grams block white chocolate, finely chopped
- 2/3 cup caster sugar
- 3 free range eggs, lightly beaten
- 300grams McKenzie’s Australian Almond Flour
- 1teaspoons McKenzie’s Baking Powder
- 150grams dried cranberries, roughly chopped
- 80grams McKenzie’s Californian Walnuts, roughly chopped
- 1/4 cup pistachio kernels, roughly chopped
Nutrition per serving
2160kJ / 517Cal
2160 Kilojoules or 517 Calories
25% of daily energy intake*
Protein
11.1grams
Fat
38.0grams
Carbs
26.3grams
Sugars
25.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Crunchy, gooey and delicious, these irresistible walnut and cranberry blondies will disappear as soon as they're out of the oven.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Grease and line base and sides of a 24cm square cake pan with baking paper, allowing paper to extend over all sides.
Step 2 of 3
Place butter, chocolate and sugar in a heavy-based saucepan. Stir over low heat for 5 minutes or until melted. (Mixture may split due to high fat content.) Remove from heat. Cool slightly. Stir in eggs, then sift over the combined flour and baking powder. Add half of the cranberries and of the walnuts. Mix well.
Step 3 of 3
Spoon mixture into prepared pan. Smooth surface. Top with pistachios and remaining cranberries and walnuts. Bake for 40-45 minutes or until almost set at centre, covering with foil if overbrowning. Cool completely. Cut into 12 pieces. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.