A delightful twist on a classic dish.
For the Blondie Base:
1 cup unsalted butter (2 sticks)
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the Cranberry Filling:
1 1/2 cups fresh or frozen cranberries
1/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Zest of 1 orange (optional)
For the Crumble Topping:
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, melted