Cranberry Chocolate Chip Blondies Recipes

CRANBERRY CHOCOLATE CHIP BLONDIES

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
• Add the flour and stir until just combined, don't overmix.
• Stir in the cranberries and chocolate chips.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 24 to 26 minutes, or until done (I baked 24 minutes because I prefer very soft blondies). A toothpick inserted in the center should come out clean (as long as you're not hitting chocolate), or with a few moist crumbs, but no batter.
• Allow blondies to cool in pan for at least 1 hour before slicing and serving.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat the oven to 350 degrees Line an 8 x 8-inch baking pan with parchment paper and set aside.
• In large bowl, add melted butter and brown sugar. Stir until mixed and then add egg and vanilla extract. Stir vigorously until completely smooth.
• Add flour and beat until batter is completely smooth and well combined. Stir until the batter pulls away from the bowl; add white chocolate chips and dried cranberries. Mix until just combined - do not over mix.
• Spoon batter into prepared pan and bake 20-25 minutes. A toothpick when inserted into the center of bars should come out mostly clean. Remove from oven and sprinkle with sea salt, if desired. Allow blondies to cool completely before slicing into squares.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.

WHITE CHIP CRANBERRY BLONDIES

Steps:

• In a large bowl, beat the eggs, oil, applesauce and vanilla. Combine the flour, brown sugar, baking powder and salt; stir into egg mixture until blended. Stir in 1/2 cup cranberries (batter will be thick)., Spread into a 13x9-in. baking pan coated with cooking spray. Top with chips, pecans and remaining cranberries; gently press toppings down. , Bake at 350° until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool on a wire rack. Cut into bars.

CRANBERRY BLONDIES

Steps:

• Spray 9 x 13 pan with nonstick spray, and preheat oven to 375°F.
• Cream butter and add brown sugar gradually.
• Add eggs one at a time, beating constantly.
• Add vanilla, mix well.
• Sift together flour, oats, baking powder and salt.
• Add a little at a time to the wet mixture.
• Mix in chips, coconut, nuts and cranberries.
• Press into prepared pan and bake for 40-45 minutes.
• Cool before cutting.

CRANBERRY WALNUT CHOCOLATE CHIP BLONDIES

Steps:

• Preheat oven to 300 degrees F & line a 9-inch square pan with overhanging parchment paper. Grease exposed sides with vegetable spray.
• In a large saucepan over medium heat, heat the butter until it foams, browns & then ceases to foam, but be careful that it doesn't burn. Then remove it from the heat & let it cool for 10 minutes.
• When cooled, stir in brown sugar (It will be very, very thick), then cool for an additional 5 minutes.
• Stir in eggs, whisking quickly until smooth.
• Add maple syrup & vanilla, mixing to blend.
• Add flour & salt, stirring to combine, & the batter will be kind of thick.
• Add nuts, chocolate & cranberries, stirring until combined.
• Spread dough in the prepared pan & bake 35 minutes or until the center is slightly puffed (soft but not wiggly to the touch).
• Remove from oven & cool IN THE PAN on a wire rack.
• Chill completely before slicing & serving!

CRANBERRY-LEMON BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper and spray with nonstick cooking spray.
• Combine flour, sugar, baking powder, and salt together in a large bowl. Mix together butter, eggs, lemon juice, lemon zest, almond extract, and vanilla extract in another bowl until well combined. Add wet ingredients to the bowl with the dry ingredients and stir until well mixed. Mix in 1/2 cup of the cranberries and white chocolate chips.
• Spread batter into the prepared baking dish. Sprinkle remaining 1/4 cup of cranberries evenly over the top.
• Bake in the preheated oven until the edges are golden and the center is set, 20 to 25 minutes.
• Remove blondies from the oven to cool on a wire rack completely before slicing and serving.