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Cranberry Blondies

are delicious!
With egg, American, Winter, and Pastry
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Shoping list
250g of white chocolate
250g of butter
150g of dried cranberries
100g of plain flour
1 tsp baking powder

280g of caster sugar
5 free range eggs

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In the winter there are plenty of fresh cranberries available but for these blondies we need dried cranberries. You find them in every supermarket in the the Netherlands. Healthy & delicious!

How to make Cranberry Blondies
Preheat the oven to 200°C then roughly chop the chocolate.

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Melt chocolate and butter au bain marie.

Sieve flour and baking powder into a big bowl.

Add the sugar to flour mixture.

Stir flour, baking powder and sugar until well combined.

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Whisk the eggs lightly.

Remove the chocolate from the heat.

Stir it firmly into the flour mix.

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Fold in the eggs as well.

Until the batter is smooth and shiny.

Stir in the cranberries.

Line the tin with waxed paper.

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Pour the batter into the baking tray.

Bake for 20 - 25 minutes.

Let the cake cool completely in the baking tin.

Check before you remove the cake from the oven if the edges are firm to the touch but the middle should still be slightly soft.

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Cut the cake into even squares.

Dust the Cranberry Blondies lightly with icing sugar.