It is so nice to have a recipe in my back pocket for an easy but festive dessert around the holidays. It seems like there are always times I am unexpectedly needing to bring a treat to a gathering or having guests over, or want to drop something by at a neighbors house. This recipe is perfect for that purpose. The cranberries add a tart freshness against the rich and nutty brown butter blondies. They are a bit addicting.
If you only have frozen cranberries, just run them under some warm water for a few minutes (they will work fine even if they are still a little frozen).
Cranberry Brown-Butter Blondies
Prep time
Cook time
Total time
Serves: 15
Ingredients
- 1 cup unsalted butter
- 2½ cups all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1½ cups packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups cranberries
Instructions
- Preheat oven to 350 degrees F. Line a 8x10 pan with parchment paper or spray with nonstick cooking spray.
- In a medium saucepan, melt butter over medium heat over medium heat. Continue to cook butter over medium heat until butter browns and smells nutty. This should take a few minutes. Remove from heat and transfer to a large mixing bowl to cool slightly, making sure to get the browned bits at the bottom.
- Meanwhile, whisk together the flour, baking powder, and salt in a medium bowl.
- Once brown butter is no longer hot, add brown sugar, stirring to combine. Add the eggs and vanilla, stirring to mix well. Add dry ingredients and stir until just combined.
- Spoon the batter into the prepared pan, using a spoon or your hands to press down to form a single layer. Add cranberries on top, pressing down slightly.
- Bake in preheated over for about 30-35 minutes, or until edges are golden and blondies appear set and baked on the top, and toothpick inserted into the center comes out clean. Remove from oven and let cool before cutting and serving.
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