Ingredients
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1 cup (2 sticks) Butter
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1¾ cups dark Brown Sugar
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Pinch of Sea Salt
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1 tsp Vanilla Extract
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2 Egg
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2¼ cups all-purpose Flour
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½ tsp Baking Soda
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1 tsp Baking Powder
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8 ounces White Chocolate
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¼ cup dried Cranberries
Directions
Steps
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1
Done
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Preheat the oven to 350°F. Lightly butter a 9-inch square cake pan and line with wax paper, allowing the wax paper to come up the sides with a 1-inch overhang. |
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2
Done
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Melt the butter in a saucepan and whisk in the brown sugar and salt. (A good whisk now will make the mixture slightly lighter and fluffier.) Add the vanilla extract and whisk again. Remove from the heat and cool. |
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3
Done
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Add the eggs to the butter mixture and stir well. Sift the flour, baking soda, and baking powder into a large bowl, then whisk in the egg and butter mixture a little at a time. (It’s important to do this in stages so that you don’t get any lumps.) |
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4
Done
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Fold in the chocolate chunks and the cranberries. |
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5
Done
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Spoon into the prepared cake pan and spread out evenly. Bake for 35–40 minutes until the outer edges are firm and the middle still a little soft. |
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6
Done
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Leave to cool on a wire rack for at least 10 minutes, then cut into squares before serving. Once cooled, the blondies will keep in an airtight container for up to a week. |
