Cranberry White Chocolate Blondies
Golden, chewy, and loaded with festive flavor, these Cranberry White Chocolate Blondies are the ultimate holiday treat! Melted butter and brown sugar create a rich, caramel-like base, while sweet white chocolate and tart dried cranberries add just the right balance.
Servings: 9 blondies
Calories: 631kcal
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ¾ cups (350 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups (312.5 ) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (168 g) white chocolate chips
- 1 cup (110 g) dried cranberries
Instructions
- Preheat oven to 350°F. Line a 9×9-inch pan with parchment paper. Set aside.
- In a large bowl, stir together the melted butter and brown sugar until fully combined.
- Add the eggs, one at a time, stirring well after each addition.
- Stir in vanilla.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and kosher salt.
- Gradually add the flour mixture to the butter mixture, stirring just until no dry streaks remain.
- Fold in the white chocolate chips and most of the dried cranberries, reserving a few cranberries for the topping.
- Spread the batter evenly into the prepared pan. Top with reserved cranberries.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the blondies to cool completely in the pan before cutting and serving.
Nutrition
Serving: 1blondie | Calories: 631kcal