Dark Chocolate Cranberry Blondies
Description
A bit of a head start on those ‘Christmas Baking’ feelings! Direct from Sally, another great combination that’s perfect in an 8 x 8 pan, but also super pretty in a 9-inch round as wedges for gifting – enjoy!
Ingredients
3/4 c. (150 g) dark brown sugar AND 1/4 c. (50 g) sugar
1/2 c. (113 g) butter, melted, but barely warm
1 egg + 1 egg yolk – both at room temperature
2 t. vanilla AND 1 t. orange zest
1 1/3 c. (167 g) flour
1/2 t. EACH baking powder AND kosher salt
3/4 c. (130 g) dark chocolate chips or chunks (I used dark callets)
3/4 c. (105 g) dried cranberries
Instructions
Preheat the oven to 325, spray an 8 x 8 pan (or a 9-inch round), line it with parchment for easy removal and spray that as well. In a large mixing bowl, whisk together both sugars and the butter, then add in the egg, yolk, vanilla and zest and whisk again for a good 30 seconds.
Add in the flour, baking powder and salt and use a sturdy spatula to stir until well combined, then continue to stir once again for at least 30 seconds. Fold in the chocolate and cranberries, scrape all into your prepared pan, smooth the top and bake for about 30 minutes. It’s difficult to tell if the middle is done through but using an instant thermometer and getting a reading of 200 should do it.
Allow the blondies to rest in the pan for a half hour or so before lifting them out to a cutting board to cool completely and/or slice. The more they cool, the nicer the slices!
