Best Blonde Brownies With White Chocolate And Cranberries Recipes

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.

BLOND BROWNIES WITH WHITE CHOCOLATE AND CRANBERRIES

Steps:

• Preheat oven to 350 degrees F (or 325 degrees F for dark or nonstick pans). Spray 9 x 13-inch pan with nonstick spray and set aside.
• In the bowl of an electric mixer, cream together butter, brown sugar and white sugar on high speed for 3 minutes, or until light and fluffy.
• Add the vanilla and eggs (one at a time), while mixing on low. Use a spatula to scrape down the sides of the bowl, as necessary.
• In a separate bowl, sift together flour, baking soda and salt. Slowly add flour mixture to the butter mixture and mix on low speed, just until combined.
• Use the spatula to gently fold in the cranberries and white chocolate chips.
• Transfer batter to the prepared baking dish. Bake for exactly 30 minutes, being careful not to overbake the blondies (a toothpick may not come out clean, and that's fine - the bars will continue to cook and set as they cool).
• Cool blondies on a wire rack before slicing and serving.

BLONDE BROWNIES WITH WHITE CHOCOLATE AND CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F. Line an 8x8x2-inch baking pan with Reynolds Wrap® Aluminum Foil.
• Whisk together flour and baking powder.
• Combine brown sugar and butter in a large bowl. Mix until fully incorporated. Add egg, vanilla and flour mixture and continue mixing until fully incorporated. Fold in the chocolate chips and cranberries.
• Pour batter into prepared pan and bake for 35 to 40 minutes or until edges are firm and starting to pull away from sides of the pan.
• Cool on a wire rack for 15 minutes before serving.

CRANBERRY-LEMON BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper and spray with nonstick cooking spray.
• Combine flour, sugar, baking powder, and salt together in a large bowl. Mix together butter, eggs, lemon juice, lemon zest, almond extract, and vanilla extract in another bowl until well combined. Add wet ingredients to the bowl with the dry ingredients and stir until well mixed. Mix in 1/2 cup of the cranberries and white chocolate chips.
• Spread batter into the prepared baking dish. Sprinkle remaining 1/4 cup of cranberries evenly over the top.
• Bake in the preheated oven until the edges are golden and the center is set, 20 to 25 minutes.
• Remove blondies from the oven to cool on a wire rack completely before slicing and serving.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat oven to 350 degrees.
• Cream together butter and brown sugar. Add in the egg and vanilla and mix until combined.
• Add in the baking powder, baking soda, salt, flour, white chocolate chips, and cranberries.
• Pour into a greased 9 x 13 inch pan.
• Bake for 15-20 minutes, until the edges are golden brown.