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Recipe for chunky blondies

Lisa Yockelson's recipe for chunky-fruity blondies.

Karoline Boehm Goodnick

Lisa Yockelson's recipe for chunky-fruity blondies.

Makes 40

With chocolate, walnuts, and dried fruit, these chewy, caramel-y blondies are perfect after school or supper. Milk chocolate chunks or chips, dried cherries, and dried cranberries all add flavor. Melted butter and vegetable oil deliver both richness and moist bars.

Butter (for the pan)
2cups flour
1teaspoon baking soda
½teaspoon salt
½cup (1 stick) unsalted butter, cut up
½cup canola oil
cup dark brown
sugar
cup granulated sugar
3eggs, lightly beaten
1tablespoon vanilla extract
1cups milk chocolate chunks or chips
½cup dried tart
cherries
½cup dried cranberries
¾cup coarsely chopped walnuts

1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan.

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2. In a bowl, whisk the flour, baking soda, and salt to blend them.

3. In a saucepan over medium-low heat, melt the butter. Remove from the heat, stir in the oil, and scrape the mixture into a large bowl.

4. Stir the brown and granulated sugar into the butter mixture. Blend in the eggs and vanilla. Add the flour mixture. With a large metal spoon, stir in the chocolate chunks or chips, cherries, cranberries, and walnuts.

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5. Transfer the batter to the baking pan, spreading it evenly and smoothing the top.

6. Bake for 30 to 35 minutes, or until the top is just set. Transfer the pan to a wire rack to cool.

7. Make 4 vertical cuts and 3 horizontal cuts in the pan to form 20 pieces. Cut each in half. Use a small offset spatula to remove the blondies from the pan. Store in an airtight container for up to 3 days.
Lisa Yockelson

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