Cranberry White Chocolate Blondies
I’m so excited to share some cranberry recipes with you this month! Cranberries are such a versatile ingredient and have a wonderful flavor. Seeing the fresh ones in the grocery stores has just filled me with ideas. The tartness of cranberries makes them an ideal pairing for white chocolate, which can sometimes be too sweet.
Let’s get to it!
Preheat the oven. Prepare a 9” by 13” dish. If you want to remove the whole thing to put on a serving plate you’ll want to coat the pan in cooking spray, put in parchment paper and then spray the parchment paper. If you’ll be serving the blondies directly out of the pan, just coating it with cooking spray is sufficient.
Put the brown sugar in a large bowl and pour in the melted butter.
Now stir them until they’re smooth. Set the bowl aside to let that cool about ten minutes. You’re just doing this, so the eggs don’t scramble when you add them.
In the meantime, mix together the flour, baking soda, cinnamon, and salt in a medium bowl. I really feel like cinnamon and cranberries are a match made in heaven, especially this time of year. The tart cranberries and warm cinnamon somehow boost each other up.
Once the butter and brown sugar mixture has cooled to room temp, whisk in the eggs and vanilla.
Now fold in the flour and other dry ingredient until you only see a few white specks.
Dump in your white chocolate chips and cranberries. I cut each cranberry into 4 or 6 depending on how big they were. This might seem like a tedious task but it goes quickly and ensures they are spread evenly since the batter is so thick.
Mix until the white chocolate and cranberries are evenly mixed.
Now spread the batter into your prepared pan.
Bake 20-25 minutes or until a toothpick comes out clean. Let them cool about 20 minutes before serving.
These blondies are chewy with crisp edges and slightly gooey when you came across a melted white chocolate chip. They would be a great item to put on your holiday cookie platter or to bring to a party. I brought a tray to a board game night Derek and I went to and they were all eaten up by the end!
- 1 1/2 cups brown sugar, firmly packed
- 1 cup unsalted butter, melted
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh rough chopped cranberry
- 1 cup white chocolate chips or pieces
- Preheat oven to 375.
- Prepare a 9” x 13” dish.
- Whisk brown sugar and melted butter until smooth. Set aside to cool to room temp.
- Mix flour, baking soda, cinnamon, and salt in a medium bowl.
- Whisk eggs and vanilla into butter brown sugar mixture.
- Fold in flour and other dry ingredients until there are only a few white specks.
- Mix in white chocolate chips and cranberry pieces until evenly dispersed.
- Spread batter into prepared pan.
- Bake 20-25 minutes or until a toothpick comes out clean.
- Cool about 20 minutes before serving.