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Chocolate Chip Cranberry Blondies

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Chocolate Chunk cranberry Blondie’s

A perfect blend of rich chocolate, dried cranberries all in a buttery bar cookies.  Mix in one bowl and bake, easy, fast and yummy treat. 




• 1 Egg, large

Baking & Spices

• 1 cup All-purpose flour

• 1 cup Brown sugar, packed

• 1/2 tsp cinnamon, Ground

• 1 tbsp Vanilla

• 3/4 cup Semi-sweet chocolate chips

•3/4 cup Dried cranberries, do not use fresh then will not work.

  • Dairy
  • 1/ 2 cup unsalted butter (1 stick), unsalted


Preheat your oven to 350 degrees.

  1. Melt the butter, then whisk in the egg once the butter has cooled a bit but still liquid as you do not want to scramble the egg.
  2. Mix in the brown sugar, vanilla, and cinnamon with a wooden spoon.
  3. Mix in the flour until just combined.
  4. Then fold in the cranberries and chocolate chips. 

Use your wooden spoon and spread the batter into a greased and foil-lined 8×8-inch baking dish, then bake for 24 minutes. Insert a toothpick to make sure the blondie is done; it should still be soft in the center and will set up as it cools. Cool completely before cutting into to 12 squares.


  1. Pro Tip: Chill your blondie’s in the refrigerator for several hours. To cut in nice clean edges on your bars, heat a sharp knife with hot water, I just get hot water from the tap and fill a glass up, now slice the cold blondies one cut at a time and reheat the knife between each cut. If needed wipe knife off between hot water dips. 
  • Category: Cookies
  • Method: Baking
  • Cuisine: American