Cranberries pre-soaked in rum overnight, but you can for a couple of hours. To turn on the oven to preheat at 180. Form (22x22 cm) lay a parchment.

Cranberries to drain in a sieve and drain off the liquid to leave to prepare the frosting. Chocolate break into pieces and melt in a water bath or in the microwave. Add the butter to room temperature and stir while holding the bowl in a water bath. Beat the eggs with the sugar for 5 minutes (the mixture will become creamy in color and increase in volume).

In parts three times, add the egg mixture to the chocolate and with a spatula mix gently (not to interfere with a mixer, otherwise lost air structure!). Sift the flour with the vanilla to the dough and stir with a spatula.

Add the cranberries. Mix well.

Pour the batter into the form and repeatedly knock it against the table to remove bubbles. Put the form in the oven for 25-30 minutes.

The pie needs to set and came down to crack. To put Blondie to cool down on a grid. Cut Blondie better before the glaze. So the pieces will look much more aesthetic with a clean cut and a beautiful glaze runs.

At this time, make the glaze. Chocolate to melt, add 2 tablespoons cream, 1 teaspoon of the syrup left over from the cranberry dye and stir. Blondie cut, cover with icing and decorate with toppings. (Sorry, this step I took)