Description
Decadent browned butter blondie bars studded with tart cranberries and topped with buttery streusel crumble. These bakery-style bars slice cleanly, store beautifully, and feature sophisticated nutty caramel flavor from properly browned butter.
Ingredients
3/4 cup (1.5 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract (optional)
1 3/4 cups all-purpose flour (for base)
1 teaspoon baking powder
1/2 teaspoon salt (for base)
1/4 teaspoon ground cinnamon (for base)
2 cups fresh or frozen cranberries, roughly chopped
1 tablespoon all-purpose flour (for cranberries)
1/2 cup all-purpose flour (for crumble)
1/3 cup packed light brown sugar (for crumble)
1/4 teaspoon ground cinnamon (for crumble)
1/8 teaspoon salt (for crumble)
4 tablespoons cold unsalted butter, cut into small cubes
1/3 cup old-fashioned rolled oats
1/4 cup sliced almonds (optional)
Instructions
1. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides. Preheat oven to 350°F.
2. Place butter cubes in light-colored saucepan over medium heat. Stir occasionally as butter melts and foams.
3. After 5-7 minutes, watch carefully as butter turns golden, then amber, with brown specks at bottom and nutty aroma. Remove from heat immediately.
4. Pour browned butter into large mixing bowl and let cool to room temperature for 15-20 minutes.
5. While butter cools, roughly chop cranberries and toss with 1 tablespoon flour in small bowl. Set aside.
6. Add both sugars to cooled browned butter and whisk until combined.
7. Add eggs one at a time, whisking well after each addition. Stir in vanilla and almond extract.
8. In separate bowl, whisk together 1 3/4 cups flour, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon.
9. Add dry ingredients to wet ingredients, stirring just until no flour streaks remain. Do not overmix.
10. Gently fold in flour-coated cranberries, distributing evenly throughout batter.
11. Pour batter into prepared pan, spreading evenly to all corners with offset spatula.
12. Make crumble topping: In medium bowl, mix 1/2 cup flour, 1/3 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt.
13. Cut in 4 tablespoons cold butter until mixture resembles coarse crumbs. Stir in oats and almonds.
14. Sprinkle crumble topping evenly over batter, covering completely.
15. Bake for 35-40 minutes until edges are golden brown and center is set. Toothpick inserted should have a few moist crumbs.
16. Cool in pan on wire rack for at least 30 minutes. For cleanest cuts, refrigerate for 1-2 hours before slicing.
17. Use parchment overhang to lift bars from pan. Cut into squares with sharp knife, wiping blade between cuts.
Notes
Butter browning happens quickly in final seconds watch constantly and remove from heat at deep amber color with nutty aroma.
Use light-colored saucepan for browning butter so you can see color changes, dark pans hide browning.
Frozen cranberries work perfectly use directly from freezer without thawing.
Tossing cranberries in flour prevents them from sinking to bottom during baking.
Don’t overmix batter or bars will be tough and cake-like instead of chewy.
Bars slice cleanest when completely cooled or chilled. Warm bars are delicious but messier to cut.
Store in airtight container at room temperature for 3 days or refrigerate for 5 days.
Freeze individually wrapped bars for up to 3 months. Thaw at room temperature.
Bars actually improve in flavor after 24 hours as browned butter notes develop.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert/Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/24 of recipe)
- Calories: 165
- Sugar: 15g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: cranberry bars, browned butter blondie, crumble bars, holiday dessert, cranberry dessert, bar cookies