Before taking off for the holiday weekend, we share this delicious recipe for red, white and blue blondies from King Arthur Flour.
Well, they’re sort of red white and blue, if you count the beige blondie as the white color.
Otherwise, we have an addition to suggest:
1. PREHEAT the oven to 350°F. Grease an 8-inch square pan, line it with parchment paper or foil, and grease the paper or foil.
2. MELT the butter and sugar together. Add the vanilla and let the mixture cool to lukewarm.
3. MIX in the eggs, one at a time. Stir in the flour, baking powder and salt. Mix until combined, then fold in the berries.
4. SCOOP the batter into the prepared pan, and bake for 30 to 35 minutes if using fresh berries; 35 to 40 minutes for frozen berries, until the edges of the bars just begin to pull away from the pan.
5. REMOVE from the oven and cool for 20 minutes before lifting carefully out of the pan (see “tips,” below) and setting on a rack to cool completely.
6. STORE, refrigerated, for up to 1 week.
Cutting bar cookies in the pan can be cumbersome. Solve the problem by lining our bar pans with parchment before baking, with the extra paper coming up the long sides of a 9″ x 13″ pan. Secure the paper to the pan with metal spring clips.
After the bars are baked and cooled, free up the short ends with a dull knife or bowl scraper. Unclip the paper and use it to lift the bars up and out of the pan to a cutting board, where they’re much easier to portion neatly.
*NOTE: If you are using chips or marshmallows, change the portion of blueberries and raspberries to 1/3 and 1/3, respectively.
†Using fresh berries rather than frozen will keep the berries from shedding their juice. The juice from frozen berries can make bars look muddy.