Cranberry Blondies

PT1H

First published in 2015
Share recipe

Ingredients

Metric

Imperial

1
Roughly chop the chocolate and butter and add to a heatproof bowl
2
Line a baking tray with parchment paper. Preheat the oven to 200°C/gas mark 6
3
Slowly melt the chocolate and butter in the bowl over a pan of gently simmering water, making sure the mixture does not burn
4
Meanwhile, sift the flour and baking powder into a separate bowl and mix in the sugar
  • 100g of plain flour
  • 1 tsp baking powder
  • 280g of caster sugar
5
Remove the bowl of melted chocolate and butter from the pan. Stir well using a spatula, then pour into the bowl of dry ingredients. Continue stirring until the mix is smooth and shiny with no lumps
6
In a separate bowl, lightly whisk the eggs then add to the chocolate mixture along with the cranberries, mix well until combined
7
Pour the mixture into the lined tray and bake for 20-25 minutes. The edges will be set but the centre should still be slightly soft
8
Remove the blondie from the oven and allow to cool in the tray for an hour or so before cutting into 25 rectangles and serving
First published in 2015
Share recipe