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.
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 (175°C). Line a 9×9-inch baking pan with parchment paper, ensuring some overhang for easy removal later.
- 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.
- 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.
- Add Vanilla Extract: Stir in the vanilla extract to infuse the mixture with its aromatic flavor.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt until evenly blended.
- 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.
- 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.
- 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.
- 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.
- 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
