Wednesday, October 11, 2017

Cranberry and Dark Chocolate Chunk Blondies

This weekend at the farmers market I saw cranberries and got super excited because that's when you know it's almost the holiday season. While using these to make cranberry sauce is always awesome, these berries are also delicious to use in baked goods (like cakes, cookies and scones) to add a burst of tart flavor to balance out the sweetness. These blondies are the perfect addition to any holiday brunch or potluck. And they pair perfectly with hot cocoa!


1. Preheat oven to 350. Line a 13x9 pan with foil, leaving enough overhang so you can lift them out of the pan once they're cooled. Coat the foil with cooking spray.

2. Combine the flour, baking powder and salt in a large bowl.

3. Whisk the butter, brown sugar, eggs and vanilla together in a separate bowl. Add to the dry ingredients and stir to combine.



4. Fold in the cranberries and chocolate. Spread the batter into the prepared pan and bake for 25 minutes. Cool to room temperature, then lift from the pan and cut into squares.






Cranberry and Dark Chocolate Chunk Blondies
Makes 18

All you need:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted
1 1/2 cups brown sugar
3 eggs, beaten
1 1/2 tablespoons vanilla extract
1 cup fresh cranberries
1 cup dark chocolate chunks

All you do:
1. Preheat oven to 350. Line a 13x9 pan with foil, leaving enough overhang so you can lift them out of the pan once they're cooled. Coat the foil with cooking spray.
2. Combine the flour, baking powder and salt in a large bowl.
3. Whisk the butter, brown sugar, eggs and vanilla together in a separate bowl. Add to the dry ingredients and stir to combine.
4. Fold in the cranberries and chocolate. Spread the batter into the prepared pan and bake for 25 minutes. Cool to room temperature, then lift from the pan and cut into squares.

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