Ingredients
- 1 ¼ cups of versatile all-purpose flour for baking
- A teaspoon of baking powder to add a touch of magic
- 1 ⅓ cups of rich and warm brown sugar
- ½ cup of melted butter, ready to infuse flavor
- 1 egg, the perfect binding ingredient
- A teaspoon of aromatic vanilla extract
- 1 cup of creamy white chocolate chips for indulgence
- 1 cup of sweet dried cranberries for a fruity twist
- Reynolds Wrap® Aluminum Foil for easy baking and cleanup
Step 1
Begin by preheating the oven to a toasty 350 degrees Fahrenheit. Get your 8x8x2-inch baking pan ready by lining it with the trusty Reynolds Wrap® Aluminum Foil for easy cleanup later on.
Step 2
In a bowl, whisk together the flour and baking powder until they're nicely combined.
Step 3
Next, in a large bowl, join forces with the brown sugar and butter. Mix them together until they're beautifully blended. Then, add in the egg, a splash of vanilla, and the flour mixture. Keep mixing until everything is harmoniously combined. Gently fold in the delightful duo of chocolate chips and cranberries.
Step 4
Pour this delectable batter into your prepared pan, ready to transform into a masterpiece in the oven. Slide it in and let it bake for 35 to 40 minutes, or until the edges sport a firm texture and gently pull away from the sides of the pan.
Step 5
Once it's done baking, let it cool on a wire rack for about 15 minutes. This will help it settle before you dive in and enjoy the fruits of your labor.
Extra Tips & Suggestions
- 1. Keep your white chocolate chips in an airtight container to maintain their creamy texture and prevent them from drying out.
- 2. Store your cranberries in the refrigerator to keep them fresh and juicy, ready to add a burst of fruity flavor to your blonde brownies.
