White Chocolate Cranberry Blondies
These White Chocolate Cranberry Blondies are chewy, buttery, and bursting with creamy white chocolate and tart cranberries—perfect for any sweet craving or festive occasion.
Equipment
- 9x9-inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment Paper
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Line your 9x9-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the blondies out easily once baked.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Using a rubber spatula, gently fold in the white chocolate chips and dried cranberries until evenly dispersed.
- Pour the batter into your prepared pan and spread it evenly with the spatula. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the blondies to cool completely in the pan on a wire rack. Use the parchment overhang to lift them out, then slice into squares and enjoy.
Notes
- Store blondies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Use parchment paper with overhang to easily remove blondies from the pan.
- Do not overmix the batter to keep the blondies tender and chewy.
- Substitute ingredients as needed for gluten-free, vegan, or lower sugar versions.
- Allow blondies to cool completely before slicing for clean cuts.