These gooey, sweet blonde brownies are a delightful afternoon treat.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 ⅓ cups brown sugar
- ½ cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
- Reynolds Wrap® Aluminum Foil
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8x2-inch baking pan with Reynolds Wrap® Aluminum Foil.
- Whisk together flour and baking powder.
- Combine brown sugar and butter in a large bowl. Mix until fully incorporated. Add egg, vanilla and flour mixture and continue mixing until fully incorporated. Fold in the chocolate chips and cranberries.
- Pour batter into prepared pan and bake for 35 to 40 minutes or until edges are firm and starting to pull away from sides of the pan.
- Cool on a wire rack for 15 minutes before serving.
- Line baking pan with Reynolds Wrap(R) Aluminum Foil for to keep brownies from sticking!
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 162 mg |
| Sugars | 41 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
These bars came out perfect! I used blueberry infused craisins,… They look beautiful and taste amazing. Thank you.
They’re delicious, but the white chocolate chips all fell to the bottom of my brownie pan, making it a horrible mess to clean. I suggest making the batter, pouring it into the pan, and then adding the cranberries and chips, gently pushing them in to just cover them with the batter. (I omitted the dried cranberries.)