Description
Delight in these festive Cranberry White Chocolate Blondies, featuring chewy blondie base studded with tart fresh cranberries, sweet white chocolate chunks, and crunchy pistachios—perfect for holiday treats or any cozy occasion.
Ingredients
Scale
Blondie Base
- 150 grams (¾ cup) brown sugar, preferably dark, lightly packed
- 50 grams (¼ cup) granulated sugar
- 113 grams (½ cup, 1 stick) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 160 grams (1 ⅓ cups) all-purpose flour
Add-ins
- 100 grams (1 cup) fresh cranberries
- 75 grams (½ cup) white chocolate chips or chunks
- 50 grams (½ cup) shelled pistachios
Instructions
- Prepare Ingredients: Take the eggs out of the refrigerator at least 30 minutes before baking to bring them to room temperature. Measure out all ingredients. Melt the butter and allow it to cool slightly. Chop pistachios and white chocolate chunks if using chunks instead of chips. Rinse fresh cranberries in cool water, drain, and pat dry with paper towels or a clean kitchen towel.
- Preheat Oven and Prepare Pan: Position the oven rack in the center and preheat the oven to 325°F (165°C). Line an 8-inch (20 cm) square pan with parchment paper or grease it with non-stick cooking spray.
- Mix Sugars and Butter: In a large mixing bowl, whisk together brown sugar, granulated sugar, and melted butter until well combined.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the sugar-butter mixture and whisk for about 30 seconds until fully incorporated.
- Combine Dry Ingredients: Add baking powder, kosher salt, and all-purpose flour to the mixing bowl. Use a silicone spatula or mixing spoon to stir together until well combined, stirring for about 30 seconds to develop a little gluten for chewiness.
- Fold in Add-ins: Gently fold in fresh cranberries, white chocolate chips or chunks, and chopped pistachios until evenly distributed throughout the batter.
- Transfer and Spread: Pour the batter into the prepared pan and spread it out evenly.
- Bake: Bake in the preheated oven at 325°F (165°C) for 33 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Slice: Set the pan on a cooling rack and let the blondies cool for at least 15 minutes to solidify before slicing into 9 pieces.
- Store: Store leftover blondies at room temperature in an airtight container for 4-5 days.
Notes
- Use fresh cranberries for the best tartness and texture; dried cranberries will alter the flavor and moisture.
- If preferred, white chocolate chunks can be chopped into smaller pieces for more even distribution.
- For a nut-free version, omit pistachios or substitute with sunflower seeds or pumpkin seeds.
- Allow eggs to reach room temperature to ensure better batter emulsification and texture.
- Using parchment paper makes for easier removal and cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 130 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
