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1
Preheat your over to 350 F and place enough parchment paper in an 8 inch x 8 inch square cake tin to cover the bottom and sides
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2
Melt the butter in a saucepan
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3
Once the butter is melted, whisk in the sugar and salt
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4
Add eggs to butter mix and stir well
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5
Add the vanilla extract to the mix.
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6
Once mixed, remove from the heat and pour into a larger mixing bowl
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7
Add the eggs to the mixture and whisk again
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8
Add the vanilla, baking soda, baking powder and 1/2 a cup of the flour to the mixture and mix thoroughly.
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9
It is important to add the flour in stages to prevent lumps
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10
Add another 1/2 a cup of flour to the mixture and whisk thoroughly
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11
Add the final 1/4 cup of flour to the mixture, or enough flour so the batter just drops off the whisk
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12
Wait for the mixture to cool a little before adding the chocolate and cranberries.
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13
You don't want the mixture to be so hot that it melts the chocolate
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14
Use a spatula to mix the chocolate and cranberries to the mixture.
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15
A spatula is much easier to use then a whisk
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16
Scoop the batter into the cake tin and spread it evenly throughout the inside
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17
Bake in the over for 35-40 minutes.
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18
I prefer only 35 minutes as I like the insides of the blondies to be nice and gooey
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19
Let the blondies cool for at least 10 minutes before slicing
