Cranberry Chip Blondies

Soft, buttery blondies spiked with chewy, tart cranberries and sweet white chocolate. And guess what? Everything comes together in one bowl! 

Got leftover blondies? Store the baked blondies in an airtight container at room temperature for up to 1 week. They freeze really well too, and will last in the freezer for up to 6 months.

Cranberry Chip Blondies

Cooking spray

1/2 cup (1 stick) unsalted butter, melted and cooled slightly (you need to cool the butter so it doesn't scramble the egg when they meet in the bowl!)

3/4 cup light brown sugar

1 large egg

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

1 1/4 cups all-purpose flour

2/3 cup dried cranberries
1/2 cup white chocolate chips

Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with aluminum foil or parchment paper. Spray the foil/parchment with cooking spray and set aside.

In a large bowl, whisk together the melted butter and brown sugar. Whisk in the egg, vanilla, and cinnamon. Whisk in the flour until just combined, without overmixing. Fold in the cranberries and chocolate chips.

Spoon the batter into the prepared pan and smooth the surface (I used my hands to press the mixture into the pan and smooth the surface; it was fun and it kept the parchment from moving!).

Bake for 20 minutes, or until a wooden pick comes out clean or with little moist bits clinging to it.

Allow the blondies to cool completely, in the pan on a wire rack, before cutting into 12 to 16 squares. 

Makes 12-16 blondies