These blondies are fluffier and softer than traditional blondies, but they taste fantastic! They're also very to easy to make, and only use one bowl. Use any kind of berries you wish!

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Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.

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  • 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.

Cook's Note:

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

171 calories; protein 2g; carbohydrates 22.6g; fat 8.2g; cholesterol 28.1mg; sodium 69.4mg. Full Nutrition
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Reviews (1)

Rating: 4 stars
07/16/2021
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. Read More