Cowbell Blondies

Cowbell Blondies

Cowbell Blondies

Cowbell Blondies

  • ½ cup unsalted butter (1 stick), melted, cooled slightly
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • ¾ cup dried cranberries
  • ¾ cup white chocolate chips
    1. Preheat oven to 350°F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
    1. In a large mixing bowl, add the egg, brown sugar, vanilla, and cinnamon to the melted butter. Whisk to combine.
    1. Add the flour and stir until just combined. Don’t overmix.
    1. Stir in the cranberries and chocolate chips.
    1. Turn batter out into prepared pan. Smooth the top lightly with a spatula.
  1. Bake for about 24 – 26 minutes, or until a toothpick inserted in the center comes out clean. For chewier blondies, bake for 24 minutes and test for doneness. Allow blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Serves 12

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