Lingonberry Blondies
Lingonberry Blondies have plenty of brown sugar caramel flavor, chewy almond texture, and tart lingonberry swirls.
Blondies are one of my very favorite treats. I have to admit that I would always go with vanilla or caramel flavors over chocolate (yikes!), so blondies have always taken precedence over brownies for me! I love the caramelized brown sugar flavor that blondies have, but sometimes they come across a bit too sweet. These Lingonberry Blondies have just the right amount of sugary sweetness with a beautiful Scandinavian contrast of tart, bright lingonberries. They are also made with almond flour which not only makes them gluten-free, but extra moist and gooey 🙂
Ingredients for Lingonberry Blondies:
I used my basic blondie recipe that I have been baking with for decades and tweaked it to work with almond flour. It was necessary to reduce the amount of butter due to the fat content of the flour, plus add an extra egg to create structure. The d’Arbo brand of lingonberry preserves is nice, as the berries are left whole. Light brown sugar gives the best flavor in this recipe.
The Process:
What I love about this Lingonberry Blondie recipe is that everything is mixed by hand in under 5 minutes! Combine the melted butter and brown sugar until smooth. Add the eggs one at a time, then the vanilla, salt, and almond flour.
After oiling the baking pan, cut a piece of parchment so that it will hang over 2 of the sides. These will act as “handles” for lifting out the blondies after baking.
Spread the batter in the prepared pan, then dollop teaspoons of lingonberry preserves evenly on top.
Use a small, thin knife to create swirls in the batter.
Finally, sprinkle on the sliced almonds. The baking temperature is low enough that they will not burn during baking.
Bake the lingonberry blondies for 25 minutes, until golden brown and a tester inserted in the center comes out clean.
Cool the blondies completely, then use the parchment to easily lift out from the pan.
Cut the blondies into squares (I think 16 is a nice size), and finish with confectioner’s sugar, if desired.
The lingonberries add a lovely color and wonderful tart flavor.
Lingonberry Blondies are perfect for Fika time and would be a wonderful Valentine’s Day gift for someone you love!
Lingonberry Blondies
Ingredients
- ¼ cup unsalted butter, melted and cooled
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 cup finely ground blanched almond flour
- ½ cup lingonberry preserves
- ⅓ cup sliced almonds
- Confectioner's sugar, for garnish
Instructions
- Preheat oven to 325° Fahrenheit.
- Oil an 8 x 8-inch baking pan and line with parchment paper to overhang 2 of the sides (this is for ease of lifting out after baking).
- In a large mixing bowl, combine the melted butter and brown sugar. Mix until smooth.
- Add the eggs one at a time and mix well.
- Add the vanilla, salt and almond flour and mix until smooth.
- Pour the batter into the prepared pan.
- Drop teaspoons of the lingonberries evenly on the top of the batter. Use a small sharp knife to gently create swirls.
- Sprinkle the almonds evenly over the top.
- Bake for 25 minutes until golden brown and a tester inserted comes out clean.
- Cool the Lingonberry Blondies completely, then use the parchment as handles to lift out of the pan.
- Cut into 16 squares and sprinkle with confectioner's sugar, if desired.
