How do I know when my blondies are done?

Your White Chocolate Cranberry Blondies are ready when the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, not wet batter.

Can I use fresh cranberries instead of dried?

While dried cranberries are recommended for their concentrated flavor and texture, you could try fresh, but they might release more moisture and alter the blondie's consistency slightly.

How should I store these blondies?

Store your blondies in an airtight container at room temperature for 3-4 days, or freeze them for up to 2 months for a longer shelf life.

What other add-ins work well in these blondies?

Chopped nuts like pecans or walnuts, a sprinkle of orange zest, or even a mix of dark and white chocolate chips would be delicious additions to these delightful blondies.

White Chocolate Cranberry Blondies

Description

These White Chocolate Cranberry Blondies are a delightful treat, combining the rich chewiness of a blondie with the sweet tang of cranberries and the creamy indulgence of white chocolate. They’re easy to make and perfect for any occasion, from a casual snack to a festive dessert.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, melted
2 cups packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper, leaving an overhang on the sides to easily lift out the blondies later.
In a large bowl, combine the melted butter and brown sugar. Whisk until smooth and well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the white chocolate chips and dried cranberries until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
Let the blondies cool completely in the pan on a wire rack before cutting into squares. This will help them set and prevent crumbling.

Notes

For extra flavor, you can toast the white chocolate chips lightly before adding them to the batter.
If you prefer a chewier blondie, you can slightly underbake them.
These blondies can be stored in an airtight container at room temperature for up to 3-4 days, or frozen for up to 2 months.
Feel free to experiment with other add-ins like chopped nuts (pecans or walnuts work well) or a sprinkle of orange zest for a brighter flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 blondie
Calories: 280
Sugar: 32
Sodium: 120
Fat: 14
Saturated Fat: 8
Carbohydrates: 37
Fiber: 1
Protein: 3