Guys, I have been dying to share this one with you. I developed these DELICIOUS cranberry-lemon bars about a month ago and I cannot stop thinking about them. This soft blonde brownies recipe is buttery, sweet, and tart all in one. The addition of dried cranberries and white chocolate chips makes these lemon blondies ideal for the fall and winter holidays. If you’re looking for a lemon blondie recipe, or how to make cranberry lemon squares, look no further, as these are SO crave-worthy. I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Cranberry-Lemon Blondies recipe on Allrecipes here, or click the Jump to Recipe button above (or scroll down) to get the full cranberry blondie bars recipe below if you’re ready to get cooking.
Need another blondie recipe like these lemon blondies? Check out this other delicious recipe from Fab Everyday:
More brownie variations like these cranberry lemon bars:
- The last brownie recipe you’ll ever need: Fab Everyday’s Classic Foolproof Brownies
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What you need to make these cranberry lemon squares
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 2 large eggs, beaten
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon almond extract (if you don’t have almond extract, you can sub it for additional vanilla extract)
- ½ teaspoon vanilla extract
- ¾ cup sweetened dried cranberries, divided
- ½ cup white chocolate chips
I am usually a chocolate brownie lover, but the buttery sweetness and slight tartness of these lemon blondies is enough to make even a chocolate lover happy.
Mmm, mmm good!
Here’s the recipe for Cranberry-Lemon Bars! If you love these cranberry and lemon blondies as much as we do, please leave a rating to let us know! Enjoy, and happy holidays!
Cranberry-Lemon Bars
This soft blonde brownies recipe is buttery, sweet, and tart all in one. The addition of dried cranberries and white chocolate chips makes these lemon blondies ideal for the fall and winter holidays.
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 2 large eggs, beaten
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ¾ cup sweetened dried cranberries, divided
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper and spray with nonstick cooking spray.
- Combine flour, sugar, baking powder, and salt together in a large bowl. Mix together butter, eggs, lemon juice, lemon zest, almond extract, and vanilla extract in another bowl until well combined. Add wet ingredients to the bowl with the dry ingredients and stir until well mixed. Mix in 1/2 cup of the cranberries and white chocolate chips.
- Spread batter into the prepared baking dish. Sprinkle remaining 1/4 cup of cranberries evenly over the top.
- Bake in the preheated oven until the edges are golden and the center is set, 20 to 25 minutes.
- Remove blondies from the oven to cool on a wire rack completely before slicing and serving.
Notes
If you don't have almond extract, you can sub it for additional vanilla extract.
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