Recipe details
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White Chocolate Cranberry Blondies
40min
16 servings
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These White Chocolate Cranberry Blondies feature a buttery, vanilla-rich base studded with creamy white chocolate chunks and tart cranberries for the perfect sweet-tart balance. The blondies bake up with a golden top and chewy interior that's similar to a brownie but with distinct vanilla notes instead of chocolate. Simple to prepare with basic ingredients, these indulgent treats make a festive dessert that's perfect for holidays or anytime you're craving a sophisticated twist on classic blondies. The pop of color from the cranberries makes them as beautiful as they are delicious.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
15 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper.
Melt the butter
Melt butter in a microwave or on stovetop. Let cool slightly.
Mix wet ingredients
In a large bowl, whisk together melted butter and sugar until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Add dry ingredients
Add flour and salt to the wet ingredients. Stir just until combined. Do not overmix.
Prepare add-ins
Chop white chocolate into chunks if using a bar. If using dried cranberries and they're very dry, soak in hot water for 5 minutes, then drain and pat dry.
Fold in add-ins
Gently fold white chocolate chunks and cranberries into the batter. Reserve a small handful of each for topping.
Transfer to pan
Pour batter into the prepared baking pan. Spread evenly with a spatula. Sprinkle reserved white chocolate and cranberries on top.
Bake
Bake for 25-30 minutes until edges are golden and a toothpick inserted in center comes out with a few moist crumbs. Do not overbake or blondies will be dry.
Cool
Let cool in the pan for 10 minutes. Using parchment paper, lift blondies out of pan. Cool completely on a wire rack.
Cut and serve
Cut into 16 squares. Store in an airtight container for up to 3 days.
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