White Chocolate Cranberry Brownies Recipes

BLONDE BROWNIES WITH WHITE CHOCOLATE AND CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F. Line an 8x8x2-inch baking pan with Reynolds Wrap® Aluminum Foil.
• Whisk together flour and baking powder.
• 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.
• 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.
• Cool on a wire rack for 15 minutes before serving.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.

WHITE CHOCOLATE CRANBERRY BROWNIES

Steps:

• Cream butter until light and fluffy. Gradually beat in sugar. Add eggs one at a time, beating well after each addition. Melt white chocolate in the microwave, stirring every 10-15 seconds until melted thoroughly. Blend melted white chocolate with vanilla. Stir flour into batter. Add cranberries, nuts, and white chocolate chips to taste. Pour evenly into two greased 9" by 9" metal pans. Bake for 25 minutes at 350 degrees.

WHITE CHOCOLATE CHUNK-CRANBERRY COOKIES

Steps:

• Heat oven to 350°. Beat sugars, butter, shortening, vanilla, orange peel and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and white baking bar chunks.
• Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Drizzle with White Chocolate Glaze.
• Method for White Chocolate Glaze: Place ingredients in 2-cup microwavable measuring cup or deep bowl. Microwave uncovered on High 45 seconds; stir.

CRANBERRY-NUT BROWNIES

Steps:

• Prepare brownie mix according to package directions. Fold in the chocolate chips, pecans, cranberries and walnuts. Transfer to a greased 13x9-in. baking pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

WHITE CHOCOLATE BROWNIE MIX

Steps:

• Layering Dry Mix:.
• Combine the flour, baking powder and salt.
• Place mix into a quart jar.
• Layer the remaining ingredients into jar in order listed, packing firmly after each addition.
• Tip for packing jar: Use a tart tamper or bulb end of a baster to pack the layers.
• Adjust cap, decorate with fabric rounds, ribbon and gift tag.
• To Prepare Brownies:.
• Preheat oven to 350 degrees.
• Place the contents of jar in a large mixing bowl and mix to blend.
• Add the butter and eggs mixing until completely blended.
• Spread into a lightly greased 9 x 13 inch pan.
• Bake for 35 minutes or until brownies just begin to pull away from the sides of the pan.
• Cut into squares and serve.
• Note: The cooking and preparation time is for the brownies.

CHOCOLATE, CRANBERRY & MACADAMIA BROWNIES

Steps:

• Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm baking tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.
• Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through the dried cranberries and macadamia nuts, then swirl through the cranberry sauce.
• Pour into the tin and smooth the surface. Bake for 25 - 30 mins. Allow to cool before slicing.