Name: Chock-Full Blondie Squares
Cook time: 30 min
Total time: 2 hr (includes cooling)
Yield: Makes 10 to 12 servings
Ingredients: 1 cup boiling-hot water; 1 cup dried cranberries (5 oz); 1 cup dried tart cherries (5 oz); 1 cup golden raisins (5 oz); 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 3/4 teaspoon cinnamon; 2 sticks (1 cup) unsalted butter, melted and cooled; 2 cups sugar; 3 large eggs; 1 1/2 teaspoons vanilla; 1 cup whole almonds with skins (6 oz), toasted and very coarsely chopped; 8 oz fine-quality bittersweet chocolate (not unsweetened; preferably 60 to 70% cacao), coarsely chopped; Accompaniment: eggnog ice cream (optional); a 17- by 12-inch shallow baking pan (1 inch deep)

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Chock-Full Blondie SquaresMikkel Vang

Loaded with dried fruit, toasted almonds, and bittersweet chocolate, these blondies combine the best of a brownie with what you wish fruitcake could taste like. A terrific addition to any holiday cookie platter, they are also a satisfying stand-alone dessert.

Cooks' note:

Blondie can be baked (but not cut into squares) 2 days ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature.

Recipe notes

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