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:

  • White chocolate chips
  • Mini marshmallows
  •  
     
    RECIPE: RED, WHITE & BLUE BLONDIES FOR JULY 4TH

    Ingredients

  • 8 tablespoons (1/2 cup) unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fresh (preferred) or frozen blueberries†
  • 1/2 cup fresh (preferred) or frozen raspberries†
  • Optional: 1/3 cup white chocolate chips or marshmallows (see *note below)
  •  
    Preparation

    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.
     
     
    TIP FOR CUTTING THE BARS FROM THE BAKERS AT KING ARTHUR FLOUR

    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.

     

    July 4th Dessert - Blondies
    [1] Red, white and blue blondies (recipe and photo © King Arthur Flour).

    Dandies Mini Marshmallows
    [2] Dandies mini marshmallows have a bonus: They’re vegan. Check out all the varieties of Dandies (photo © Chicago Vegan Foods).

    White Chocolate Chips
    [3] Guittard’s white chocolate chips (photo © Lake Champlain Chocolate).

     
    ________________

    *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.

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

    Related Posts

    TIP OF THE DAY: Hummus Bowls For National Protein Day

    TIP OF THE DAY: International Sauces On Everyday Favorites ~ Part 1 Of 3

    PRODUCT OF THE WEEK #2: Michael Angelo’s Lasagna, Eggplant Parm, Chicken Parm

    RECIPE: Italian Fusion Clam Chowder With Gnocchi & Pancetta

    PRODUCT OF THE WEEK: JUST Egg, Plant-Based Egg Substitute

    MARDI GRAS RECIPE: Savory King Cake

    Comments

    Reply comment

    Your email address will not be published. Required fields are marked *