Since it doesn’t contain mayo or sour cream like most, this hot spinach dip is extremely cheesy and delicious. Every time I make it, someone requests the recipe. You can substitute it with anything you choose or omit it completely if you don’t want a strong cheese like Cheddar. The Cheddar provides taste and color, which is why I like adding it.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 blondies |
Ingredients
- nonstick cooking spray
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 2 large eggs, beaten
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon, zested
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ¾ cup sweetened dried cranberries, divided
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with parchment paper and spray with nonstick cooking spray.
- Combine flour, sugar, baking powder, and salt together in a large bowl. Mix together butter, eggs, lemon juice, lemon zest, almond extract, and vanilla extract in another bowl until well combined. Add wet ingredients to the bowl with the dry ingredients and stir until well mixed. Mix in 1/2 cup of the cranberries and white chocolate chips.
- Spread batter into the prepared baking dish. Sprinkle remaining 1/4 cup of cranberries evenly over the top.
- Bake in the preheated oven until the edges are golden and the center is set, 20 to 25 minutes.
- Remove blondies from the oven to cool on a wire rack completely before slicing and serving.
- If you don’t have almond extract, you can sub it for additional vanilla extract.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 100 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Addressing 2 previous comments: I tried covering the pans while they cooled to alleviate the dryness, thinking that all of the moisture would reabsorb into the bars. It worked beautifully, and the bars are soft and moist and DELICIOUS! Regarding the butter and egg issue, I allowed enough time for the melted butter to cool down a bit before beating in the eggs, so there was no problem with mixing the two together. Perhaps the recipe should include “cover while cooling” for better results.
These blondies are quite dry. I love all the flavors included in them – lemon, cranberry, almond, white chocolate. Unfortunately, none of the flavors come thru very strongly. What you are left with is a rather dry, bland brownie. Will not be making them again.