Cranberry White Chocolate Blondies Recipe
Delightfully rich and chewy cranberry white chocolate blondies baked to perfection, combining tart fresh cranberries with creamy white chocolate chunks in a buttery, brown sugar-infused batter. These blondies are perfect for a festive treat or anytime indulgence.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 140 grams (1 cup) all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 75 grams (1/3 cup) unsalted butter, melted
- 110 grams (1/2 cup packed) dark brown sugar
- 50 grams (1/4 cup) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Add-ins
- 70 grams (2/3 cup) fresh cranberries
- 60 grams (1/3 cup and 1 tablespoon) white chocolate, roughly chopped or white chocolate chunks/chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease an 8-inch (20 cm) square oven-proof dish, then line the bottom and sides with parchment paper ensuring about 2-inch (5 cm) overhang on each side for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt until well combined. Set aside for later.
- Mix Sugars and Butter: In a medium-large bowl, combine the dark brown sugar, granulated sugar, and melted butter. Whisk these ingredients thoroughly until the mixture is smooth and fully combined, creating a rich, caramel-colored base.
- Add Egg and Vanilla: Crack in the room temperature egg and whisk it into the butter-sugar mixture until fully incorporated. Stir in the vanilla extract to enhance the flavor profile.
- Incorporate Flour: Add the flour and salt mixture in two batches to the wet ingredients. Stir gently after each addition until the batter is evenly combined but not over-mixed.
- Fold in Cranberries and White Chocolate: Using a spoon or spatula, carefully fold in the fresh cranberries and chopped white chocolate to distribute them evenly throughout the batter.
- Transfer and Bake: Pour the batter into the prepared dish and spread it out evenly with a spatula. Place in the oven and bake for 28–32 minutes, or until the top turns a light golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Once baked, remove the blondies from the oven and let them cool completely in the pan on a wire rack. Use the parchment overhang to lift them out, slice into 16 squares, and enjoy.
Notes
- For best texture, use fresh cranberries rather than dried.
- The melted butter should be cooled slightly before mixing with sugars to avoid cooking the egg.
- You can substitute white chocolate chips if chopping is inconvenient.
- Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Allow blondies to cool completely before slicing to prevent crumbling.
