Lingonberry Blondies
Lingonberry Blondies have plenty of brown sugar caramel flavor, chewy almond texture, and tart lingonberry swirls.
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.
Servings: 16 Blondies