Blondies With Dried Fruit and Candied Ginger

blondies-dried-fruit-candied-ginger
Photo by Charles Masters
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  • Makes 16
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    Nutritional Information

    Per Serving

    • Calories 295 calories
    • Fat 13 g
    • Sat Fat 8 g
    • Cholesterol 58 mg
    • Sodium 117 mg
    • Protein 3 g
    • Carbohydrate 42 g
    • Sugar 25 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 42 mg

Heat oven to 350° F. Butter an 8-inch square baking pan. Line the pan with a piece of parchment, leaving an overhang on 2 sides; butter the parchment.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, whisk together the butter, brown sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix). Fold in the dried fruit and candied ginger.

Ingredients

  1. Check 1 cup (2 sticks) unsalted butter, melted, plus more for the pan
  2. Check 2 1/2 cups all-purpose flour, spooned and leveled
  3. Check 1 teaspoon baking powder
  4. Check 1/2 teaspoon kosher salt
  5. Check 1 1/2 cups packed light brown sugar
  6. Check 2 large eggs
  7. Check 1 teaspoon pure vanilla extract
  8. Check 1 cup dried fruit (such as cherries, apricots, figs, or raisins), chopped if large
  9. Check 2 tablespoons chopped candied ginger

Directions

  1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line the pan with a piece of parchment, leaving an overhang on 2 sides; butter the parchment.
  2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  3. In a large bowl, whisk together the butter, brown sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix). Fold in the dried fruit and candied ginger.
  4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely in the pan. Holding the paper overhang, lift out the blondies. Cut into 16 squares.