1/2 cup unsalted butter, melted and slightly cooled
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon alcohol-free vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dried cranberries
3/4 cup white chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch square baking pan or line it with parchment paper, leaving a slight overhang on the sides to make it easier to lift the bars out once they are finished baking.
In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until the mixture is smooth and well combined. Ensure there are no large lumps of brown sugar remaining.
Add the egg and the alcohol-free vanilla to the butter mixture. Whisk vigorously for about one minute until the batter looks slightly pale and glossy, which helps create that signature chewy texture.
Gently fold in the all-purpose flour, baking powder, and salt using a spatula. Mix until just combined, being careful not to overwork the dough, as overmixing can lead to a cakey rather than chewy consistency.
Add the dried cranberries and white chocolate chips to the bowl. Use your spatula to evenly distribute them throughout the thick batter. If the batter feels very stiff, that is normal for this type of bar recipe.
Spread the batter into the prepared baking pan, smoothing the top with your spatula. Bake for 22 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. Allow the bars to cool completely in the pan before slicing into squares.
