Cranberry White Chocolate Blondies
But don’t mistake our Cranberry White Chocolate Blondies as solely a cold-season treat. They’re terrific year-round. They’re incredibly simple to make and they come out of the oven super soft and sweet. The bright, tart cranberries balance the sweetness of the white chocolate and brown sugar, so every bite has the perfect contrast of flavors. Bake up a batch whenever a craving strikes, whether that’s January or July.
Recipe source: Taste of Home
Recipe source: Taste of Home
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Cranberry White Chocolate Blondies
Prep Time35 Minutes
Servings16
Cook Time20 Minutes
Ingredients
Cooking spray
3/4 cup unsalted butter, melted
1 cup packed brown sugar
2 large eggs, at room temperature
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/8 teaspoon L&B Ground Cinnamon
1 cup frozen cranberries
3/4 cup coarsely chopped white chocolate
Powdered sugar, for finishing
Directions
- Heat oven to 350 F. Grease a 9×13-inch baking pan with cooking spray and line it with parchment paper, allowing 2 long sides to hang over the edges of the pan.
- In a large bowl, whisk together the butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, whisking to incorporate between each addition. Whisk in the vanilla extract.
- In a second large bowl, mix together the flour, baking powder, salt and ground cinnamon.
- Using a rubber spatula, mix the dry ingredients into the wet ingredients in two additions, making sure there are no streaks of flour and the batter is smooth.
- Stir in the cranberries and white chocolate until evenly distributed.
- Pour the batter into the prepared pan and use a rubber spatula to smooth the top. Bake for about 25 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool on a wire rack for 2 hours.
- Use the long sides of the parchment paper to lift the blondies from the pan. Cut the bars into eight equal squares, then slice the squares in half diagonally to create 16 triangles.
- Fill a small fine-mesh sieve with powdered sugar and lightly dust the blondies.
- Leftover blondies can be stored in an airtight container for up to 5 days.
35 minutes
Prep Time
20 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Pam with Flour Baking Cooking Spray, 5 Ounce
$4.99$1.00/oz
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$8.39$1.05/oz
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
Vital Farms Organic Restorative Large Eggs, 12 Each
$9.99$0.83 each
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
Not Available
Ghirardelli Chocolate Classic White Chocolate Baking Chips, 11 Ounce
$6.79$0.62/oz
Wholesome Organic Powdered Confectioners Sugar, 16 Ounce
$6.19$0.39/oz
Directions
- Heat oven to 350 F. Grease a 9×13-inch baking pan with cooking spray and line it with parchment paper, allowing 2 long sides to hang over the edges of the pan.
- In a large bowl, whisk together the butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, whisking to incorporate between each addition. Whisk in the vanilla extract.
- In a second large bowl, mix together the flour, baking powder, salt and ground cinnamon.
- Using a rubber spatula, mix the dry ingredients into the wet ingredients in two additions, making sure there are no streaks of flour and the batter is smooth.
- Stir in the cranberries and white chocolate until evenly distributed.
- Pour the batter into the prepared pan and use a rubber spatula to smooth the top. Bake for about 25 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool on a wire rack for 2 hours.
- Use the long sides of the parchment paper to lift the blondies from the pan. Cut the bars into eight equal squares, then slice the squares in half diagonally to create 16 triangles.
- Fill a small fine-mesh sieve with powdered sugar and lightly dust the blondies.
- Leftover blondies can be stored in an airtight container for up to 5 days.