Food & dining
    Next Score View the next score

    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
    cup granulated sugar
    3eggs, lightly beaten
    1tablespoon vanilla extract
    1cups milk chocolate chunks or chips
    ½cup dried tart
    ½cup dried cranberries
    ¾cup 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.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    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.
    Lisa Yockelson