Cranberry Blondies

Products Used
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Cranberry Blondies
By Imperial Sugar
Prep Time:
45m
Bake/Cook Time:
30m
Yield:
18 servings

These Cranberry Blondies are like little squares of buttery, chewy goodness with some tartness and creaminess thrown in for good measure. To make these Cranberry Blondies extra special, we browned the butter giving them a toasty, nutty flavor that's really something else. The cranberries are tart and chewy, contrasting the sweetness of the blondie and the creamy, sweet white chocolate. When you bite into one of these Cranberry Blondies, you get a mix of sweet and tart, chewy and creamy, all in one bite. They're the kind of dessert that's just as good with a cup of coffee in the morning as they are for an after-dinner treat.

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Ingredients

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. To brown butter, heat butter in pan over medium heat and stir frequently until the butter begins to foam and brown bits form in the bottom of pan. Pour immediately into mixing bowl.
    2. Preheat oven to 360° F.
    3. Grease a 9x13-pan. Set aside.
    4. Whisk baking powder, salt, and flour together and set aside.
    5. Beat browned butter, brown sugar, and sugar until light and fluffy. 
    6. Add eggs one at a time, fully incorporating each egg into dough.
    7. Add vanilla extract. Mix well.
    8. Fold in cranberries into dough and spread into prepared pan.
    9. Bake for about 30 minutes or until toothpick inserted into center comes out clean.
    10. When cooled, melt white chocolate and oil together.
    11. Drizzle white chocolate over blondies.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Carrie Fields @fieldsofcake.

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