Cranberry White Chocolate Almond Blondies

Franchellynn

I'm a stay at home mom of 3 stair step redheads. I love cooking, especially quick and easy kid favorites.

1 stick (½ cup) butter, melted

½ cup packed dark brown sugar

⅓ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour, spooned into measuring cup and leveled-off

¼ tsp salt

½ cup white chocolate chips

½ cup rough chopped dry cranberries

½ cup almond slivers or pieces

Preheat the oven to 350 degrees. Lina an 8-inch square baking pan with an 8x11-inch piece of

parchment paper, leaving a 2-inch overhang on two sides. You'll have to create seams in the corners

and along the edges of the pan to get it to stay put (you can always add a few dots of butter

underneath if necessary).

In a large bowl of an electric mixer, beat the melted butter with the brown sugar and granulated

sugar until well combined, about 2 minutes. Beat in the egg and vanilla. On low speed, mix in the

flour and salt until just blended. Stir in the chips, cranberries, and nuts. Transfer the batter to the

prepared pan and spread evenly with a rubber spatula.

Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool.

Using the parchment overhang, lift the blondie "cake" from the pan and transfer it to a cutting

board; cut into 16 squares.

The blondies can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

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