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Blonde Brownies with White Chocolate and Cranberries

Reynolds Kitchens

"These sweet and gooey blonde brownies make for a lovely afternoon treat."
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Ingredients

40 m servings 398 cals
Original recipe yields 9 servings

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Directions

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  • Prep

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  1. Preheat the oven to 350 degrees F. Line an 8x8x2-inch baking pan with Reynolds Wrap(R) Aluminum Foil.
  2. Whisk together flour and baking powder.
  3. Combine brown sugar and butter in a large bowl. Mix until fully incorporated. Add egg, vanilla and flour mixture and continue mixing until fully incorporated. Fold in the chocolate chips and cranberries.
  4. Pour batter into prepared pan and bake for 35 to 40 minutes or until edges are firm and starting to pull away from sides of the pan.
  5. Cool on a wire rack for 15 minutes before serving.

Footnotes

  • Reynolds Kitchens Tips:
  • Line baking pan with Reynolds Wrap® Aluminum Foil for to keep brownies from sticking!

Nutrition Facts


Per Serving: 398 calories; 18 g fat; 56.8 g carbohydrates; 4 g protein; 52 mg cholesterol; 162 mg sodium. Full nutrition

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Reviews

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They're delicious, but the white chocolate chips all fell to the bottom of my brownie pan, making it a horrible mess to clean. I suggest making the batter, pouring it into the pan, and then addi...