Cranberry Chocolate Chip Blondies
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
26 mins
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Additional Time
59 mins
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Total Time
1 hr 30 mins
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Servings
12
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Calories
256 kcal
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Course
Baked Goods
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Cuisine
American
Cranberry Chocolate Chip Blondies
Description
This recipe produces blondies by melting unsalted butter and blending it with brown sugar, egg, vanilla extract, and cinnamon, forming a smooth batter. All-purpose flour is folded in gently to maintain moisture and prevent toughness. Dried cranberries, like orange-scented varieties, and semi-sweet chocolate chips are stirred through, offering both tartness and rich chocolate flavor.
Baked at 350°F in a lined and greased 8-by-8 inch pan for about 24 to 26 minutes, the blondies develop a slightly firm crust with a soft, tender interior. Testing doneness with a toothpick ensures they are set without overbaking, leaving moist crumbs but no raw batter. Cooling for at least an hour before slicing helps the blondies hold their shape.
These bars merge the sweetness of chocolate and brown sugar with the tangy bite of cranberries, accented by a mild cinnamon warmth. They make satisfying treats suitable for snacks or dessert. The recipe yields a batch that stores well airtight for up to a week or can be frozen for longer preservation.
Ingredients
- ½ cup butter 1 stick, melted, unsalted
- 1 egg large
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract McCormick Pure
- ½ teaspoon cinnamon McCormick ground
- 1 cup all-purpose flour
- ¾ cup dried cranberries I used orange-scented cranberries from Trader Joe’s
- ¾ cup chocolate chips semi-sweet
Instructions
- 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.
Notes
- Store blondies airtight at room temperature for up to one week to maintain freshness.
- Blondies freeze well and can be kept in the freezer for up to six months.
- Cool blondies completely in the pan before slicing to ensure clean cuts and set texture.
- Use a toothpick to test doneness; it should come out clean or with a few moist crumbs but no wet batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 256kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 36mg | 12% |
| Sodium | 13mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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