White Chocolate Cranberry Blondies

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White Chocolate Cranberry Blondies

There’s something magical about the combination of white chocolate and cranberries. The sweetness of the chocolate paired with the tartness of cranberries creates a flavor balance that’s simply irresistible. These White Chocolate Cranberry Blondies have become a staple in our home, especially during the holiday season. I remember stumbling across this idea when I was trying to whip up a festive dessert without spending hours in the kitchen. My kids were clamoring for something sweet, and I wanted a treat that felt special but was easy to make.

The moment these blondies came out of the oven, my house was filled with the warm, buttery aroma of freshly baked cookies, mixed with the sweet tang of cranberries. The creamy white chocolate melted just enough to create the most luscious bites. My youngest, who normally isn’t a fan of cranberries, took a bite and exclaimed, “These are the best ever!” And just like that, these blondies earned a permanent spot in our family recipe book.

I love how these bars are perfect for a quick snack or a delightful dessert to bring to gatherings. They’re just the right blend of chewy and crispy, with little bursts of cranberry in every bite. Plus, they’re so easy to make that even the busiest moms can pull these together without a fuss. Trust me, once you try this recipe, it’ll become your go-to whenever you need a simple, satisfying treat.

Ready to make these delightful blondies? Let’s dive in!

Questions I Often Get Asked About This Recipe:

Can I use fresh cranberries instead of dried cranberries?

Yes, you can! If you prefer a burst of fresh tartness, fresh cranberries work well in this recipe. Just be sure to roughly chop them and use slightly less than the dried amount to avoid overwhelming the flavor.

How do I store these blondies?

Store the blondies in an airtight container at room temperature for up to 4 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.

Can I substitute the white chocolate with dark chocolate?

Absolutely! While white chocolate adds a creamy sweetness, dark chocolate can provide a richer, slightly bitter contrast to the cranberries.

What’s the best way to cut these blondies?

For clean, neat squares, let the blondies cool completely before cutting. Use a sharp knife and wipe it clean between cuts for the best results.

What You Need to Make White Chocolate Cranberry Blondies:

Ingredients:

1 cup (226g) unsalted butter, melted

1 1/4 cups (250g) brown sugar, packed

1/4 cup (50g) granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups (250g) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup (170g) white chocolate chips

3/4 cup (100g) dried cranberries

Tools:

9×13 inch baking pan

Parchment paper

Mixing bowls

Whisk

Spatula

How to Make White Chocolate Cranberry Blondies:

Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.

Melt the butter and let it cool slightly. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.

Add the eggs and vanilla and whisk until smooth and creamy.

Mix the dry ingredients. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in the white chocolate chips and dried cranberries. Mix until evenly distributed.

Spread the batter evenly into the prepared baking pan.

Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.

Cool completely in the pan before lifting out and cutting into squares.

Tips:

Don’t Overbake: For soft, chewy blondies, pull them out when the edges are just golden. They’ll continue to set as they cool.

Add a Drizzle: For an extra indulgent touch, drizzle melted white chocolate over the top after the blondies have cooled.

Nutty Twist: Want more texture? Add 1/2 cup of chopped pecans or walnuts.

Room-Temperature Eggs: Using eggs at room temperature ensures they blend smoothly into the batter for a better texture.

Latest Reviews:

⭐⭐⭐⭐⭐ “My whole family loved these! Perfect mix of sweet and tart. These were gone in no time.” — Jessica R.

⭐⭐⭐⭐ “Really tasty, but I think I’ll add more white chocolate next time.” — Mark L.

⭐⭐⭐⭐⭐ “Super easy and quick to make. These blondies were a hit at my kid’s school bake sale!” — Sarah M.

⭐⭐⭐⭐ “Great flavor, but they turned out a bit too sweet for me. Might reduce the sugar next time.” — Megan P.

⭐⭐⭐⭐⭐ “Perfect holiday treat! Loved the chewy texture and festive colors.” — Emily C.

Printable Recipe:

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