Go Back
Print Recipe

Bready or Not Original: Cranberry Swirled Blondies

This casserole-sized blondie recipe is an ideal way touse up leftover cranberry sauce from the holidays!
Course: Breakfast, Dessert
Cuisine: American
Keyword: cranberries
Author: Beth Cato

Equipment

  • 13x9 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 13x9 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.

OM NOM NOM!