Gluten-Free Cranberry-White Chocolate Blondies
Melted white baking chocolate makes a simple, yet decadent frosting for tender, moist bars like these. Almond and oat flours add extra brownie points for providing gluten-free goodness.
Servings and Ingredients
|½ c. Hy-Vee unsalted butter, softened|
|¾ c. packed Hy-Vee brown sugar|
|2 Hy-Vee large eggs|
|1 tsp. Hy-Vee vanilla extract|
|¼ tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee ground cinnamon|
|1 c. almond flour|
|¾ c. oat flour|
|½ c. plus 1/3 c. Hy-Vee dried cranberries, divided|
|6 oz. white baking chocolate|
|⅓ c. Hy-Vee pistachios, coarsely chopped|
- Preheat oven to 350 degrees. Line an 8-by-8-by-2-inch baking pan with aluminum foil; extend foil over edges of pan. Coat foil with non-stick cooking spray; set aside.
- In a large mixing bowl, beat butter and brown sugar with an electric mixer on medium to high for 30 seconds. Add eggs, vanilla, salt and cinnamon and beat until combined. Beat in almond and oat flours. Stir in ½ cup cranberries.
- Spread batter in prepared baking pan. Bake for 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on a wire rack for 1 hour.
- For frosting, melt white baking chocolate slowly in a double boiler or a heatproof bowl over barely simmering water, stirring occasionally. Spread over blondies and sprinkle with 1/3 cup cranberries and pistachios. Lift foil to remove from pan. Cut into bars.
250 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 40mg
- Sodium: 60mg
- Total Carbohydrates: 28g
- Protein: 4g
Vitamin A 4%
Vitamin C 2%
Hy-Vee Seasons Holiday 2014