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)|
|1||teaspoon baking soda|
|½||cup (1 stick) unsalted butter, cut up|
|½||cup canola oil|
|⅔||cup dark brown
|⅔||cup granulated sugar|
|3||eggs, lightly beaten|
|1||tablespoon vanilla extract|
|1⅓||cups milk chocolate chunks or chips|
|½||cup dried tart
|½||cup dried cranberries|
|¾||cup coarsely chopped walnuts|
1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan.
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.
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.