Cranberry Chocolate Chip Blondies
Recipe: #16252
December 06, 2014
Categories: Desserts, Cakes, Cookies, Cranberry, 5-Minute Prep, Christmas, Potluck Oven Bake, Vegetarian, Bars, Chocolate, Gifts, Kosher Dairy, more
"Modified recipe from Averie Cooks, Recipes for Sweet Teeth."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (73.9 g)
- Calories 205.6
- Total Fat - 9.5 g
- Saturated Fat - 6 g
- Cholesterol - 37.7 mg
- Sodium - 9.6 mg
- Total Carbohydrate - 28.9 g
- Dietary Fiber - 0.7 g
- Sugars - 19.8 g
- Protein - 2 g
- Calcium - 10.8 mg
- Iron - 0.3 mg
- Vitamin C - 11.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 325F (Pyrex).
Step 2
Spray an 8-by-8-inch baking dish with cooking spray. If desired, line with parchment paper, allowing an overhang, spray with cooking spray; set aside.
Step 3
In a large bowl, combine melted (cooled) butter and beaten egg.
Step 4
Add the brown sugar, extract, zest, and cinnamon, and whisk until smooth.
Step 5
Add the flour and stir until just combined, don't over mix.
Step 6
Stir in the cranberries and chocolate chips.
Step 7
Pour batter out into prepared pan, smoothing the top lightly with a spatula.
Step 8
Bake for about 24-25 minutes, or until done.
Step 9
Allow Blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Tips
- Cooking spray
- Parchment paper
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