Best Blonde Brownies With White Chocolate And Cranberries Recipes

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.

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.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat the oven to 350 degrees Line an 8 x 8-inch baking pan with parchment paper and set aside.
• In large bowl, add melted butter and brown sugar. Stir until mixed and then add egg and vanilla extract. Stir vigorously until completely smooth.
• Add flour and beat until batter is completely smooth and well combined. Stir until the batter pulls away from the bowl; add white chocolate chips and dried cranberries. Mix until just combined - do not over mix.
• Spoon batter into prepared pan and bake 20-25 minutes. A toothpick when inserted into the center of bars should come out mostly clean. Remove from oven and sprinkle with sea salt, if desired. Allow blondies to cool completely before slicing into squares.

CRANBERRY-ORANGE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.
• Place 1/2 cup mini semisweet chocolate chips in a large saucepan. Add bittersweet chips and butter and melt over low heat.
• Remove from the heat. Whisk in eggs until thoroughly combined and the chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla paste. Stir in flour, baking soda, and kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
• Pour and spread the batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Sprinkle tops with sea salt immediately. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.