This soft blonde brownies recipe is buttery, sweet, and tart all in one. The addition of dried cranberries and white chocolate chips makes these lemon blondies ideal for the fall and winter holidays.
Ingredients
- nonstick cooking spray:
- all-purpose flour: 2 cups
- white sugar: 1 cup
- baking powder: 2 tsp
- salt: 0.5 tsp
- unsalted butter: 1 cup (melted)
- eggs: 2 piece (beaten)
- lemon juice: 2 Tbsp (freshly squeezed)
- lemon, zested: 1 Tbsp
- almond extract: 0.5 tsp
- vanilla extract: 0.5 tsp
- sweetened dried cranberries: 0.75 cup (divided)
- white chocolate chips: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper and spray with nonstick cooking spray.
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Combine flour, sugar, baking powder, and salt together in a large bowl. Mix together butter, eggs, lemon juice, lemon zest, almond extract, and vanilla extract in another bowl until well combined. Add wet ingredients to the bowl with the dry ingredients and stir until well mixed. Mix in 1/2 cup of the cranberries and white chocolate chips.
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Spread batter into the prepared baking dish. Sprinkle remaining 1/4 cup of cranberries evenly over the top.
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Bake in the preheated oven until the edges are golden and the center is set, 20 to 25 minutes.
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Remove blondies from the oven to cool on a wire rack completely before slicing and serving.
