Cranberry White Chocolate Bliss Blondies Recipe
These Cranberry White Chocolate Bliss Blondies are a delightful twist on classic blondies, combining the tartness of dried cranberries with the sweet creaminess of white chocolate chips. Soft, chewy, and perfectly sweet, they make the ideal treat for any occasion, offering a burst of flavor in every bite.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 16 blondies (cut into 2x2 inch squares)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal later.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Add the eggs one at a time to the sugar and butter mixture, mixing well after each addition. Stir in the vanilla extract until everything is fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the blondies tender.
- Fold in Cranberries and White Chocolate: Carefully fold in the dried cranberries and white chocolate chips until they are evenly distributed throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Remove: Allow the blondies to cool in the pan for about 10 minutes. Then, lift them out using the parchment paper overhang and transfer the blondies to a wire rack to cool completely before cutting them into squares.
Notes
- Be sure not to overmix the batter to maintain a tender, chewy texture.
- Allow the blondies to cool completely before cutting to ensure clean slices.
- You can substitute dried cherries or raisins for cranberries if desired.
- If white chocolate chips are unavailable, chopped white chocolate bars work well too.
- Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
