Preheat oven to 350 degrees. Line an 8x8x2-inch baking pan with aluminum foil; extend foil over edges of pan. Coat foil with non-stick cooking spray; set aside.
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. Hy-Vee brown sugar, packed|
|2 Hy-Vee large eggs|
|1 tsp. Hy-Vee vanilla extract|
|¼ tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee ground cinnamon|
|1 c. Good Graces 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|
Things To Grab
- 8x8x2-inch baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Large bowl
- Electric mixer
- Wooden toothpick
- Double boiler
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 1/2 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.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 40mg
- Sodium: 60mg
- Total Carbohydrates: 28g
- Protein: 4g