I love cranberries and ’tis the season for them.

And it’s always the season for chocolate recipes.

Cranberry Chocolate Chip Blondies - Super soft, buttery bars packed with chewy cranberries! And there's a chocolate overload in every bite!!

I have a copycat recipe for Starbucks Cranberry Bliss Bars that is spot-on and I love those things but they do take a little bit of time to make.

The blondies are the faster, easier, semi-sweet chocolate alternative and just baking them reminded me of all the cranberry goodies my grandma and I used to make together around the holidays when I was growing up.

Cranberry Chocolate Chip Blondies - Super soft, buttery bars packed with chewy cranberries! And there's a chocolate overload in every bite!!

The soft, buttery, caramely, brown sugary, blondie base is the perfect complement to the chewy, tart cranberries. Dark chocolate is a perfect pairing and really balances the flavors.

When I want an easy, fuss-free recipe that I know will be a hit, I call upon my trusty blondie base. With 30+ versions and counting (including the Cranberry Bliss Bars), it never lets me down.

Cranberry Chocolate Chip Blondies - Super soft, buttery bars packed with chewy cranberries! And there's a chocolate overload in every bite!!

It’s an easy recipe to memorize because everything is ‘one’. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, and 1 cup flour.

For this version, add 3/4 cup dried cranberries and 3/4 cup chocolate chips. I used Trader Joe’s Orange-Flavored Dried Cranberries. They have a slighter brighter and more citrus taste than traditional dried cranberries but use your favorites, or try craisins.

I haven’t tested the recipe with fresh cranberries, but between their bulkier size and the relative flat nature of the bars, and the amount of juice they’ll leak while baking which would water down the batter, I’d save fresh cranberries for the best ever Cranberry Sauce or Cranberry White Chocolate Muffins.

Cranberry Chocolate Chip Blondies - Super soft, buttery bars packed with chewy cranberries! And there's a chocolate overload in every bite!!

I used McCormick Pure Vanilla Extract and McCormick Ground Cinnamon, which worked perfectly with the orange-scented cranberries. In 2014, McCormick marks its 125th anniversary by celebrating the role flavor plays in all of our lives, inspiring flavorful conversation, and giving back to communities around the world. McCormick’s Flavor of Together program is a yearlong initiative to share 1.25 million stories about how flavor both unites and defines people across the globe.

For a last-minute, fast, easy, and foolproof holiday entertaining recipe, whip up a batch of these. I literally made the batter and had it in the pan, baked, and out of the oven in 30 minutes flat.

Cranberry Chocolate Chip Blondies - Super soft, buttery bars packed with chewy cranberries! And there's a chocolate overload in every bite!!

Cranberry Chocolate Chip Blondies
Yield: one 8x8 pan, 9 to 12 generous squares

Cranberry Chocolate Chip Blondies

Prep Time 5 minutes
Cook Time 26 minutes
Additional Time 59 minutes
Total Time 1 hour 30 minutes

The soft, buttery, caramely, brown sugary, blondie base is the perfect complement to the chewy, tart cranberries. Dark chocolate is a perfect pairing and really balances the flavors .When I want an easy, fuss-free recipe that I know will be a hit, I call upon my trusty blondie base. It’s an easy recipe to memorize because everything is ‘one’. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, and 1 cup flour. For this version, add 3/4 cup dried cranberries and 3/4 cup chocolate chips. For a last-minute, fast, easy, and foolproof holiday entertaining recipe, whip up a batch of these. You can get them in the pan, baked, and out of the oven in 30 minutes flat with impressive results.

Ingredients

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon McCormick Pure Vanilla Extract
  • 1/2 teaspoon McCormick Ground Cinnamon
  • 1 cup all-purpose flour
  • 3/4 cup dried cranberries (I used orange-scented cranberries from Trader Joe’s)
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
  4. Add the flour and stir until just combined, don’t overmix.
  5. Stir in the cranberries and chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for about 24 to 26 minutes, or until done (I baked 24 minutes because I prefer very soft blondies). A toothpick inserted in the center should come out clean (as long as you’re not hitting chocolate), or with a few moist crumbs, but no batter. Allow blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 256Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 13mgCarbohydrates: 38gFiber: 1gSugar: 28gProtein: 2g

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