My original recipe for Cranberry Swirled Blondies is the perfect way to use up leftover cranberry sauce from the holidays. Try out this recipe with a homemade sauce (like my recipe featured just last week) or a canned version.
If you use a jellied version in a can, you should mush it first so that it’s easy to spread. Also note that the varying moisture content of difference sauces could make for a shorter or longer baking time.
For this recipe, 10 ounces of sauce is the minimum because you need enough to spread into an even layer. I’d say you can go up to as much as 15 ounces.
These bars are the perfect breakfast or snack bar in the holiday season. Heck, use them for a cookie tray! They keep fantastically frozen, too.
Bready or Not Original: Cranberry Swirled Blondies
This casserole-sized blondie recipe is an ideal way touse up leftover cranberry sauce from the holidays!
Equipment
- 13×9 pan
- aluminum foil
- uneven spatula
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 1/4 cups white sugar
- 1 1/4 cups brown sugar packed
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 10 ounces cranberry sauce this is the minimum, use up to 15 ounces
Instructions
- Preheat oven to 350-degrees. Line 13×9 pan with wide aluminum foil and apply nonstick spray or butter.
- In a small bowl, mix together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Place about 2/3 of the batter in the pan and carefully spread into a base later using an uneven spatula. Spread cranberry sauce on top. Dollop remaining dough on top. Use a knife to swirl layers together.
- Bake until evenly golden brown and set in the middle, 35 to 40 minutes. Cool completely at room temperature or chill before cutting. Use foil to lift contents onto a cutting board for easy slicing.
- Blondies keep for up to 3 days in a room temperature sealed container and can also be frozen.
