Cranberry White Chocolate Blondies Recipe

Introduction

Cranberry white chocolate blondies are a delightful twist on the classic blondie, combining tart dried cranberries with sweet white chocolate chips. These chewy bars are perfect for a cozy snack or a festive treat any time of year.

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
• 2 ½ cups (312.5 g) all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup (168 g) white chocolate chips
• 1 cup (110 g) dried cranberries

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper and set aside.
2. Step 2: In a large bowl, stir together the melted butter and light brown sugar until fully combined.
3. Step 3: Add the eggs one at a time, stirring well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and kosher salt.
5. Step 5: Gradually add the dry flour mixture to the wet butter mixture, stirring just until no dry streaks remain.
6. Step 6: Fold in the white chocolate chips and most of the dried cranberries, reserving a few cranberries to sprinkle on top.
7. Step 7: Spread the batter evenly into the prepared pan and top with the reserved cranberries.
8. Step 8: Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
9. Step 9: Allow the blondies to cool completely in the pan before cutting into squares and serving.

Tips & Variations

• For extra flavor, toast the white chocolate chips briefly before folding them into the batter.
• Swap dried cranberries for dried cherries or raspberries for a different tart note.
• If you prefer a fudgier texture, reduce the baking time by a few minutes and check often.
• Use kosher or sea salt sprinkled on top before baking for a sweet-salty contrast.

Storage

Store blondies in an airtight container at room temperature for up to 4 days. They also freeze well; wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving. To refresh, warm slightly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of brown sugar?

Brown sugar adds moisture and a slight caramel flavor, but you can substitute with granulated sugar if needed. The texture may be a bit less chewy.

Do I have to use cornstarch in the recipe?

Cornstarch helps create a tender and soft texture in the blondies but it’s not absolutely necessary. You can omit it, though the texture may be slightly denser.

Cranberry White Chocolate Blondies Recipe

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★★★★★

4.7 from 119 reviews

• Author: Harry
• Total Time: 50-55 minutes
• Yield: 16 blondies (9×9-inch pan, cut into 4x4 grid) 1x

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Description

Delight in these rich and chewy Cranberry White Chocolate Blondies, a perfect treat combining the sweetness of white chocolate chips with the tartness of dried cranberries. Baked to golden perfection, these blondies are ideal for festive occasions or whenever you crave a buttery, fruity dessert.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, ensuring some overhang for easy removal later.
2. Combine Butter and Sugar: In a large mixing bowl, stir together the melted unsalted butter and packed light brown sugar until fully combined and smooth.
3. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, stirring well after each addition to ensure each egg is fully incorporated.
4. Add Vanilla Extract: Stir in the vanilla extract to infuse the mixture with its aromatic flavor.
5. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt until evenly blended.
6. Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet butter mixture, stirring gently just until no dry streaks remain—avoid overmixing to keep the blondies tender.
7. Fold in Mix-ins: Gently fold in the white chocolate chips and most of the dried cranberries, reserving a few cranberries for topping the batter.
8. Spread Batter and Add Topping: Spread the batter evenly into the prepared baking pan. Scatter the reserved dried cranberries on top for a decorative and flavorful finish.
9. Bake: Place the pan in the preheated oven and bake for 35-40 minutes or until the top turns golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
10. Cool and Serve: Remove from the oven and allow the blondies to cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into squares for serving.

Notes

• Make sure the eggs are at room temperature to help create a smooth batter.
• Do not overmix the batter once the dry ingredients are added to prevent dense blondies.
• Using parchment paper helps remove the blondies easily without sticking.
• You can substitute dried cherries or raisins for cranberries if preferred.
• Store blondies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cranberry blondies, white chocolate blondies, baked dessert, chewy blondies, holiday treats