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.
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