• Prep Time: 15 MINUTES
  • Cooking Time: 26 MINUTES
  • Serves: 12

Cranberry Chocolate Chip Blondies

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon McCormick Pure Vanilla Extract
  • 1/2 teaspoon McCormick Ground Cinnamon
  • 1 cup all-purpose flour
  • 3/4 cup dried cranberries (I used orange-scented cranberries from Trader Joe’s)
  • 3/4 cup semi-sweet chocolate chips


Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
Add the flour and stir until just combined, don’t overmix.
Stir in the cranberries and chocolate chips.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 24 to 26 minutes, or until done (I baked 24 minutes because I prefer very soft blondies). A toothpick inserted in the center should come out clean (as long as you’re not hitting chocolate), or with a few moist crumbs, but no batter. Allow blondies to cool in pan for at least 1 hour before slicing and serving.

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