A favorite family dish is these hot Korean ribs. I took it out of the local newspaper. It’s better to leave them in the refrigerator overnight so the flavors can develop. More sauce is always better! Add sesame coleslaw to the dish.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- ½ cup unsalted butter, melted
- ½ cup firmly packed brown sugar
- ¼ cup white sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 ¼ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 pinch ground nutmeg
- ½ cup fresh blueberries
- ½ cup fresh blackberries
- ½ cup fresh raspberries
- ½ cup sliced fresh strawberries
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9×9-inch pan with enough parchment paper to have overhang on all sides.
- Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.
- Pour batter into the prepared pan. Carefully spread into an even layer.
- Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.
- You can use all one type or a mix of fresh berries. You need a total of 2 cups of mixed berries. If using larger berries like strawberries, make sure to chop them first. Frozen berries can be used, but thaw and drain them first.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 69 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this was great, and I am not a fruit lover! I only used blueberries and raspberries knowing that the strawberries would most likely add too much liquid and I do not care for blackberries. I cut the total fruit back to about 1 2/3. I probably used a little more chips than recipe as well My toughest critics loved it, the texture was spot on. I am making this again for a special event to serve to many people.
I wouldn’t describe these as blondies- they were quite soggy. It’s almost closer to a fruit crisp crossed with a cookie bar. Still very tasty! Fruit and chocolate is a good combination. I used all strawberries and substituted M&M baking bits for the white chocolate chips, but otherwise I followed the recipe exactly. People who tried them all said they were yummy, but one person asked if it was some sort of banana bread, so clearly the texture confuses people. They kept all right in the fridge for a week, but maintained the soggy consistency. From day one, bits were crumbling off the bars. If I make this again, I might skip cutting it into bars and just serve it in slices or wedges with a fork.