If you’re looking for something sweet to sink your teeth into, these blondies are exactly what you need! Some blondie recipes I’ve made before were more on the thinner side. But these are really thick and chewy. And they’re packed with dark chocolate (or semi-sweet chocolate) chips, dried cranberries, and chopped pecans…a really yummy combination of flavors!
I had just received a sample bag of Georgia pecans from Pearson Farm so I used them in this recipe. Pearson Farm has been growing pecans for over 100 years and they are really good! In addition to their fresh raw pecans that I received, they also sell salted, roasted, and chocolate-covered varieties. I love to much on raw pecans as a healthy snack and use them in dessert recipes when I’m baking. But pecans can also be added to healthy foods like salads, yogurt, and smoothies for a little extra nutrition. They contain vitamins and minerals like vitamin A, E, and B1, calcium, potassium, zinc, thiamin, and magnesium.
I like to think pecans make desserts a little healthier, too, so I thought they’d be great paired with dark chocolate and dried cranberries in this blondie recipe. I was so happy with the way these blondies turned out–a combination of rich, buttery taste with the chocolate-cranberry-pecan goodness mixed in!
DARK CHOCOLATE CRANBERRY PECAN BLONDIES by NancyC, adapted from Taste of Home
Makes an 8 x 8″ pan
- 1 cup dried cranberries
- 2 cups hot water
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 1/2 cups packed light brown sugar
- 1 Tablespoon pure vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dark or semi-sweet chocolate chips (or substitute white or milk chocolate chips)
- 2/3 cup chopped pecans
Preheat oven to 350˚F. Line an 8 x 8″ square baking pan with parchment paper and lightly grease or spray with cooking spray; set aside.
In small bowl, soak dried cranberries in hot water for one minute to soften and plump them; drain well and set aside.
In medium bowl, cream butter and brown sugar together, blending well, then add in the vanilla extract and eggs, blending eggs in one at a time.
In another medium bowl, whisk together flour, baking powder, and salt. Add this mixture to butter mixture and mix until all ingredients are combined.
Fold in cranberries, chocolate chips, and chopped pecans. Evenly press batter into prepared pan.
Bake at 350˚F for 38 to 40 minutes, until toothpick inserted in center comes out clean. Cool in pan for 20 minutes, then lift out of pan with edges of parchment paper. Cool completely on wire rack, then cut into squares.
Note: when these blondies are cooling, they do sink a little in the center, but don’t worry when that happens–that’s just what they do!
I often use pecans in my baking–they go well in so many different recipes! Do you use pecans much in your recipes?