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White Chocolate Cranberry Blondies

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40min

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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

1
Preheat the oven

Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper.

2
Melt the butter

Melt butter in a microwave or on stovetop. Let cool slightly.

3
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.

4
Add dry ingredients

Add flour and salt to the wet ingredients. Stir just until combined. Do not overmix.

5
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.

6
Fold in add-ins

Gently fold white chocolate chunks and cranberries into the batter. Reserve a small handful of each for topping.

7
Transfer to pan

Pour batter into the prepared baking pan. Spread evenly with a spatula. Sprinkle reserved white chocolate and cranberries on top.

8
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.

9
Cool

Let cool in the pan for 10 minutes. Using parchment paper, lift blondies out of pan. Cool completely on a wire rack.

10
Cut and serve

Cut into 16 squares. Store in an airtight container for up to 3 days.

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