Fleur de Lis

Fleur de Lis

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Friday, January 22, 2016

Orange Cranberry Blondies

The granddaughters and I decided that it was a good morning to bake. They enjoyed making these sweet treats. The original recipe called for fresh cranberries, but I had Craisins on hand and they worked great!

1 cup (2 sticks) unsalted butter, melted
1 cup packed light brown sugar
1/2 cup extra fine granulated sugar
2 large eggs
2 t. pure vanilla extract
1 t. freshly grated orange zest
2 cups all-purpose flour*
1 t. salt
1 1/2 cups dried cranberries
Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, allowing it to hang over sides. Coat paper with cooking spray.
In a stand mixer fitted with whisk attachment, whisk together melted butter with brown sugar and sugar until smooth.
Add eggs, zest and vanilla and mix until smooth.
Remove the bowl and stir in the flour and salt just until moistened. Gently fold in the cranberries until distributed.
Pour batter into prepared pan, smoothing top.
Bake for 35 to 40 minutes until a toothpick inserted comes out clean. Let pan cool completely then cut them into 8 large or 16 small squares and serve.
Adapted from Imperial Sugar recipes.

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