Cranberry White Chocolate Blondies
These delectable bars combine the rich sweetness of white chocolate with the tartness of dried cranberries, creating a delightful balance of flavors.
Servings: 16 squares
Calories: 250kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted 2 sticks or 227 g
- 1.75 cups light brown sugar, packed 350 g
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour 312.5 g
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup white chocolate chips 168 g
- 1 cup dried cranberries 110 g
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9 by 9-inch (23 by 23 cm) pan with parchment paper for easy removal later.
- In a large bowl, mix together the melted butter and light brown sugar until everything is well combined.
- Add the eggs one at a time to the butter and sugar mixture, stirring well after each addition.
- Stir in the vanilla extract, ensuring it’s fully incorporated.
- In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and kosher salt.
- Gradually add the dry mixture to the wet mixture, stirring just until no dry streaks remain.
- Fold in the white chocolate chips and most of the dried cranberries, reserving a few cranberries to sprinkle on top later.
- Spread the batter evenly into the prepared pan and top with the reserved cranberries.
- Bake for 35 to 40 minutes until the top is golden brown, and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the blondies to cool completely in the pan before cutting them into squares and serving.
Notes
Store the blondies in an airtight container at room temperature for up to a week. Consider adding chopped pecans or walnuts for a delightful crunch. Feel free to substitute dried cranberries with other dried fruits or chocolate types for variations.