RECIPES
Blondie Cranberry Bakes
INGREDIENTS
Time: 60 minutes
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1 cup (225g) unsalted butter, melted
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1 1/2 cups (300g) light brown sugar, packed
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2 large eggs
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2 tsp vanilla extract
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1/2 tsp salt
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1 1/2 cups (190g) all-purpose flour
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1 cup (70g) shredded coconut
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1 cup (120g) dried cranberries
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Supa Mama Baking Paper
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White Chocolate Drizzle:
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1/2 cup (85g) white chocolate chips
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1 tsp coconut oil
METHOD
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Prepare the Oven and Pan: Preheat oven to 175°C. Line an 8x8 inch baking pan with Supa Mama Baking Paper.
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Mix Wet Ingredients: Whisk together melted butter and brown sugar until smooth. Add eggs and vanilla extract, whisk until combined.
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Combine Dry Ingredients: Stir in salt and flour until just combined. Fold in shredded coconut and dried cranberries.
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Bake the Blondies: Pour batter into the prepared pan. Bake for 25-30 minutes until golden brown. Cool completely in the pan.
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Prepare White Chocolate Drizzle: Melt white chocolate chips and coconut oil in the microwave. Stir until smooth.
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Using a spoon, drizzle the melted white chocolate over the cooled blondies in a zigzag pattern. Allow the chocolate to set before cutting the blondies into squares.