Cranberry & Chocolate Chip Blondies

2 cups dark brown sugar
1 1/4 cup flour
1/3 cup semisweet chocolate chips
1/3 cup dried cranberries
2 eggs, at room temperature
6 tablespoons butter, melted
2 teaspoons vanilla
2 teaspoons baking powder
3/4 teaspoon salt


Preheat oven to 350. Grease and flour or spray with cooking spray with flour one 8 inch square baking pan. In a large bowl, combine all ingredients and mix throughly, about 2-3 minutes. The batter will be rather thick. Scrape batter in pan. Bake 40-50 minutes or until toothpick inserted into the middle of the pan comes out almost clean. The blondie will set up as it cools. Cool in pan on wire rack 10 minutes then remove from pan to continue to cool. Serve at room temperature or slightly above.

My thoughts:

Last night I had a sudden craving for something chewy. All I had was dark brown sugar (instead of the usual light brown) but they came out fine, a little darker but just as chewy. The cranberries add a tart note that breaks up the sweetness of the blondie. I also put some chocolate chips in because I couldn’t resist but make no mistake, this is a true blondie: chewy and caramel flavored.


  1. Wowza, those look wonderful!!! I hope to return to my regular cooking/baking schedule after the holidays. I have several of your recipes on my to-make list 🙂 Hope you have a wonderful holiday season 🙂

  2. I just stumbled upon your blog a couple of days ago. I just wanted to tell you that I really like it! I am a vegan, but I think I could adapt a lot of your recipes to be vegan. I also love the “my thoughts” section after your recipes!

    Happy holidays,

  3. Thanks Jennifer! I think a lot of my recipes can be “veganized” easily too. We do make some vegan foods now and again. Thanks for stopping by!

  4. mmm…how can you beat a Blondie for something yummy and chewy?