Preheat your over to 350° F and place enough parchment paper in an 8 inch x 8 inch square cake tin to cover the bottom and sides

Melt the butter in a saucepan

Once the butter is melted, whisk in the sugar and salt

Add the vanilla extract to the mix. Once mixed, remove from the heat and pour into a larger mixing bowl

Add the eggs to the mixture and whisk again

Add the baking soda, baking powder and 1/2 a cup of the flour to the mixture and mix thoroughly. It is important to add the flour in stages to prevent lumps

Add another 1/2 a cup of flour to the mixture and whisk thoroughly

Add the final 1/4 cup of flour to the mixture, or enough flour so the batter just drops off the whisk

Wait for the mixture to cool a little before adding the chocolate and cranberries. You don't want the mixture to be so hot that it melts the chocolate

Use a spatula to mix the chocolate and cranberries to the mixture. A spatula is much easier to use then a whisk

Scoop the batter into the cake tin and spread it evenly throughout the inside

Bake in the oven for 35-40 minutes. I prefer only 35 minutes as I like the insides of the blondies to be nice and gooey

Let the blondies cool for at least 10 minutes before slicing