Loaded with dried cranberries and white chocolate chips, these white chocolate cranberry blondies are perfectly chewy, fudgy and sweet. They're a perfect portable dessert, not just for the festive season but any time.
113gunsalted butter, melted(½ cup / 1 stick / 4oz)
100gwhite granulated sugar(3.5oz / ½ cup)
50gbrown sugar, packed(1.8oz / ¼ cup)
1large egg
1teaspoonvanilla extract
130gplain (all purp) flour(4.6oz / 1 cup)
½teaspoonbaking powder
¼teaspoonsalt
¾cupdried cranberries
¾cupwhite chocolate chips
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat your oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper.
In a large mixing bowl, add the melted butter, both sugars, egg and vanilla then use a balloon whisk to whisk together until smooth.
Add the flour, baking powder and salt and stir together with the whisk until just combined.
Finally, use a spatula to fold through the cranberries and white chocolate chips.
Tip the batter into the lined tin and spread out as evenly and level as possible. Bake for 28-30 minutes or until the top looks dry and a toothpick comes out with just some sticky crumbs but not wet batter.
Cool in the tin for at least 15 minutes before cutting into 16 pieces. Can be enjoyed warm, cold or at room temperature.
Notes
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Feel free to swap the white chocolate chips for milk or dark chocolate too.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.