Recipe by Antifreesz
One more great way to use cranberries!
Top Review by flower7
Unfortunately this didn't work for me. I don't know if it's my luck with recipes lately or my oven but this is the second time recently that a brownie recipe baked on the edges but stayed raw in the center. The center of these brownies had a bottom layer (about 1/8") that was baked but on top was still raw. About 2" around the edges was baked after 30 minutes. I'm afraid the edges would have been burned to a crisp before the center finished baking. It's too bad because the taste was good (of the edges). I'm wondering if the problem was from the fresh cranberries because I used frozen (thawed) and would like to try these again without the fresh berries (only the dried). I'm sorry these didn't work for me - I hope they work better for the next person!
- 1⁄2 cup butter, softened
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar, packed
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1⁄2 cup dried cranberries
- 1⁄2 cup white chocolate, coarsely chopped
- 1 cup fresh cranberries
- cooking spray
Directions See How It's Made
- Preheat at 350 degrees.
- Line an 11x7x1 1/2 inch or 9x9x2 inch pan with foil.
- Spray foiled pan with cooking spray and set aside.
- In large bowl beat butter with wire whisk until soft.
- Beat or whisk in sugars,baking powder and soda and salt.
- Beat or whisk in eggs and vanilla until combined.
- Wisk or with electric beater in flour on low speed.
- Stir in dried cranberries and white chocolate.
- Spread batter in pan.
- Sprinkle with fresh cranberries,press in lightly.
- Bake 25 to 30 min or until toothpick comes out clean.
- Cool on wire rack for 1 hour and cut into bars.