Coconut-cranberry blondies

Looking for an alternative to brownies? These festive blondies are the perfect substitute.

Start to finish: 3 hours (25 minutes active)
Servings: 12

Ingredients

Blondie
• 1 cup all-purpose flour
• 3/4 cup sweetened, shredded coconut
• 3/4 cup dried cranberries
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 1/3 cup butter
• 1 egg
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract

Sauce
• 1 cup white chocolate chips
• 1 or 2 tablespoons milk

Directions
1. Preheat the oven to 350 °F
2. Cover the bottom of an 8-inch square baking dish with parchment paper, letting the edges hang over the side.
3. In a bowl, combine the flour, coconut, cranberries, baking powder and salt.
4. In another bowl (this one should be microwave safe) place the white chocolate chips and butter and melt them in the microwave for about 30 seconds.
5. In the bowl of an electric mixer, beat the egg, brown sugar and vanilla on medium speed until the mixture has doubled in volume (about 3 minutes).
6. Add the white chocolate and butter mixture to the egg mixture and mix on slow speed. Slowly incorporate the dry ingredients until just combined.
7. Pour the batter into the baking dish and bake for 30 minutes or until a toothpick inserted in the middle comes out dry.
8. Let cool for about two hours.
9. To make the sauce, melt the white chocolate chips in the microwave (about 30 seconds) with 1 tablespoon of milk. If it’s too thick, add another tablespoon of milk once the chocolate is melted.
10. Cut the blondies into squares or rectangles and serve with the sauce.