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- 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 cup white chocolate chips - 1 cup dried cranberries - Optional: 1/2 cup chopped walnuts or pecans For these white chocolate cranberry blondies, use quality ingredients for the best flavor. The melted butter gives a rich taste. Brown sugar adds moisture and depth. Granulated sugar helps create a nice crunch. The eggs bind everything together. Vanilla extract brings out the sweetness. All-purpose flour provides structure. Baking powder helps them rise, while salt balances the sweetness. White chocolate chips melt smoothly in the mix. Dried cranberries add a tart twist. If you like, add nuts for a crunchy texture. Gather these items before you start. This makes the cooking process smooth and fun! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Prepare a 9x13-inch baking pan by greasing it or lining it with parchment paper. - In a large bowl, combine the melted butter with the brown sugar and granulated sugar. Whisk until smooth. - Add the eggs one at a time. Mix well after each egg. Stir in the vanilla extract until it blends fully. - In a separate bowl, whisk together the flour, baking powder, and salt. - Gradually fold the dry mixture into the wet mixture. Be gentle to avoid overmixing. - Add in the white chocolate chips and dried cranberries. If you like, you can also add nuts. - Pour the batter into the prepared baking pan. Spread it evenly with a spatula. - Bake for 25–30 minutes. Check with a toothpick. It should come out clean or with a few moist crumbs. - Let the blondies cool in the pan for at least 10 minutes. Then, move them to a wire rack to cool fully. - Once cooled, cut into squares and serve. Enjoy these sweet treats! To avoid overmixing, stir gently. Mix just until you see no dry flour. This keeps your blondies soft and chewy. Overmixing makes them tough and dry. For even baking, spread the batter smoothly in the pan. Use a spatula to flatten the top. Rotate the pan halfway through baking for uniform heat. This helps all edges bake at the same time. Try adding a pinch of cinnamon or nutmeg. These spices pair well with cranberries. You could also use orange zest for a bright twist. Pair your blondies with a scoop of vanilla ice cream. This makes a great dessert. Serve with whipped cream or a drizzle of caramel sauce for extra fun. Pro Tips Use Room Temperature Eggs: This helps the batter mix more evenly, resulting in a better texture. Don't Overmix the Batter: Overmixing can lead to dense blondies. Mix just until the dry ingredients are incorporated. Check for Doneness: Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs for perfect blondies. Cool Thoroughly Before Cutting: Allow the blondies to cool completely for cleaner cuts and a better texture. {{image_2}} You can play with nuts in your blondies. Try using chopped walnuts or pecans for a crunchy twist. Both add nice flavor and texture. If you want a nut-free option, leave them out completely. You can also use seeds like sunflower or pumpkin seeds. They give a nice crunch and are safe for those with nut allergies. Adding different dried fruits can change the taste of your blondies. You might try raisins, cherries, or apricots. They add a burst of flavor. For chocolate lovers, swap white chocolate chips for dark or milk chocolate chips. Each type brings a unique taste to the blondies. You can mix and match to create your favorite version. If you need gluten-free blondies, use a gluten-free flour blend. This will keep the texture light and fluffy. For a vegan option, replace the eggs with flax eggs or applesauce. Use vegan butter instead of regular butter. These changes help keep the blondies tasty and suitable for many diets. Enjoy making them your own! To keep your blondies fresh, store them in an airtight container. This helps maintain their soft texture. You can also wrap them in plastic wrap for extra protection. If you want to enjoy them later, place a piece of parchment paper between layers. This prevents sticking and keeps them easy to grab. These blondies last for about a week at room temperature. If you keep them in the fridge, they can last up to two weeks. Look for signs of spoilage such as a dry texture or a change in color. If you see mold, it’s best to toss them. For long-term storage, consider freezing. White chocolate cranberry blondies are sweet bars that blend rich flavors. They have a golden, chewy texture. The white chocolate adds creaminess, while dried cranberries bring a tart kick. This mix makes each bite exciting and balanced. The blondies are perfect for dessert or a snack. Yes, you can freeze blondies! To do this, first let them cool completely. Then, wrap them tightly in plastic wrap. Place them in an airtight container or a freezer bag. This helps keep them fresh. When you want to eat them, thaw them in the fridge overnight. You can also warm them slightly in the oven for a fresh taste. To make denser blondies, add extra flour or reduce the baking powder. This will give them a thicker texture. For lighter blondies, try adding an extra egg. This makes them fluffier. You can also mix the batter less to avoid too much air. If you want to swap white chocolate, try using dark or milk chocolate. These will add a different taste. You can also use butterscotch chips for a sweet twist. If you prefer a healthier option, use chopped nuts or dried fruits. These White Chocolate Cranberry Blondies are easy to make and delicious. We covered all the steps, from mixing ingredients to baking and cooling. I shared tips to boost flavor and variations for different diets. You can even store them for later. These blondies are a tasty treat anyone can enjoy. Now, it's time to grab your ingredients and get baking!

Decadent White Chocolate Cranberry Blondies

Deliciously rich blondies filled with white chocolate and cranberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 20
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1 2 granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 2 baking powder
  • 1 4 salt
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  • 1 2 chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the melted butter with the brown sugar and granulated sugar, whisking until smooth and well combined.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
  • Gently fold in the white chocolate chips, dried cranberries, and nuts (if using) until evenly distributed throughout the batter.
  • Pour the blondie batter into the prepared baking pan and spread it evenly using a spatula.
  • Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  • Allow the blondies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, cut into squares and serve. Enjoy your delicious blondies!

Notes

For added texture, you can include chopped walnuts or pecans.
Keyword blondies, cranberries, dessert, white chocolate