- 9
- 10 mins
- 55 mins
Ingredients
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1 1/3 cups brown sugar
- 1/2 cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
- Reynolds Wrap® Aluminum Foil
Preparation
Step 1
Directions
Step 1
Preheat the oven to 350 degrees F. Line an 8x8x2-inch baking pan with Reynolds Wrap® Aluminum Foil.
Step 2
Whisk together flour and baking powder.
Step 3
Combine brown sugar and butter in a large bowl. Mix until fully incorporated. Add egg, vanilla and flour mixture and continue mixing until fully incorporated. Fold in the chocolate chips and cranberries.
Step 4
Pour batter into prepared pan and bake for 35 to 40 minutes or until edges are firm and starting to pull away from sides of the pan.
Step 5
Cool on a wire rack for 15 minutes before serving.
Step 1
Preheat the oven to 350 degrees F. Line an 8x8x2-inch baking pan with Reynolds Wrap® Aluminum Foil.
Step 2
Whisk together flour and baking powder.
Step 3
Combine brown sugar and butter in a large bowl. Mix until fully incorporated. Add egg, vanilla and flour mixture and continue mixing until fully incorporated. Fold in the chocolate chips and cranberries.
Step 4
Pour batter into prepared pan and bake for 35 to 40 minutes or until edges are firm and starting to pull away from sides of the pan.
Step 5
Cool on a wire rack for 15 minutes before serving.
Step 1
Preheat the oven to 350 degrees F. Line an 8x8x2-inch baking pan with Reynolds Wrap® Aluminum Foil.
Step 2
Whisk together flour and baking powder.
Step 3
Combine brown sugar and butter in a large bowl. Mix until fully incorporated. Add egg, vanilla and flour mixture and continue mixing until fully incorporated. Fold in the chocolate chips and cranberries.
Step 4
Pour batter into prepared pan and bake for 35 to 40 minutes or until edges are firm and starting to pull away from sides of the pan.
Step 5
Cool on a wire rack for 15 minutes before serving.