makes one 8-inch pan
1 cup water
1/2 cup dried cranberries
1/2 cup unsalted butter, melted and cooled slightly
1 cup light or dark brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup + 2 tablespoons all-purpose flour
pinch of Kosher or sea salt
1/4 cup small-diced candied ginger
1/2 cup semisweet chocolate chips
Preheat the oven to 350F. Grease an 8-inch square baking dish and line it with parchment, leaving overhang on two sides for easy removal. Grease again. Set aside.
Plump the cranberries. Bring water to a simmer in a small saucepan over medium-high heat. Remove from heat and add cranberries. Let sit about 5 minutes before straining out water.
In a large mixing bowl, whisk together melted butter and brown sugar. Add egg and vanilla, followed by flour and salt. Stir in dried cranberries and candied ginger. Check to make sure the batter isn’t too warm to the touch before stirring in chocolate chips (you don’t want them to melt).
Spread batter into prepared pan and bake for 25-27 minutes, until a toothpick inserted in the center comes out mostly clean. Let blondies cool in the pan on a rack until they reach room temperature. Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.
Blondies will keep in an airtight container at room temperature for three days.
