Description
Delightfully rich and chewy cranberry white chocolate blondies, perfect for a sweet treat or dessert. These blondies combine the tartness of dried cranberries with the creamy sweetness of white chocolate, all baked into a buttery, soft base.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ¾ cups (350 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Add-ins
- 1 cup (168 g) white chocolate chips
- 1 cup (110 g) dried cranberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9×9-inch baking pan with parchment paper, allowing some overhang for easy removal of the blondies.
- Combine Butter and Sugar: In a large bowl, stir together the melted unsalted butter and packed light brown sugar until fully combined and smooth.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, stirring well after each addition to ensure they are fully incorporated.
- Stir in Vanilla Extract: Mix in the teaspoon of vanilla extract to add flavor.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt until evenly combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently just until there are no dry streaks remaining. Be careful not to overmix.
- Fold in Add-ins: Gently fold in the white chocolate chips and most of the dried cranberries, reserving a few cranberries for topping.
- Spread Batter and Add Topping: Spread the blondie batter evenly into the prepared pan. Sprinkle the reserved dried cranberries over the top for an attractive finish.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Allow the blondies to cool completely in the pan before using the parchment overhang to lift them out and cut into squares for serving.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- You can substitute white chocolate chips with chunks for a more melty texture.
- Use fresh dried cranberries for the best tartness; sweetened cranberries will alter the flavor balance.
- Do not overbake to keep the blondies soft and chewy.
- Store blondies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry blondies, white chocolate blondies, cranberry desserts, easy blondie recipe, holiday treats
