Cranberry White Chocolate Blondies

5 from 3 votes

Cranberry White Chocolate Blondies

You’ll love these cranberry white chocolate blondies with simple ingredients. These blondies are soft, moist and chewy. If you want to make a delicious holiday treat, you should try these simple bars. No mixer needed!

Prep Time15

Cook Time28

Total Time43

Course: Bars, Dessert

Servings: bars

Calories: 131kcal

Author: Meymi

Ingredients

140 grams (1 cup) all-purpose flour, dip and sweep
¼ teaspoon salt
75 grams (⅓ cup) unsalted butter, melted*
110 grams (½ cup packed) dark brown sugar**
50 grams (¼ cup) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
70 grams (⅔ cup) fresh cranberries
60 grams (⅓ cup and 1 tablespoon) white chocolate, roughly chopped or white chocolate chunks/chips

Instructions

Preheat the oven to 325°F(165°C). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
Mix the flour and salt in a medium bowl and set aside.
Place the dark brown sugar, granulated sugar and melted butter in a medium-large bowl and stir with a whisk until combined.
Add the egg, mix until combined. Mix in the vanilla.
Add the flour in 2 batches and stir until combined.
Fold the white chocolate and cranberries with a spoon/spatula and pour the mixture into the dish, spread evenly with a spatula.
Bake for 28-32 minutes or until the top is lightly browned and a toothpick inserted into the middle comes out clean (a few moist crumbs are fine).

Notes

*I always melt the butter halfway and remove it from the heat and stir. This way the butter cools fast and doesn't cook the egg when added.

**If you don't have brown sugar, you can check my how to make brown sugar post to make it at home.

These brownies won't be thick as there is no baking powder. If you prefer to add baking powder, it shouldn't be more than ½ teaspoon. You can add it to the flour mixture.

How to Store: You can store cooled blondies in an airtight container for up to 3 days at room temperature, up to a week in the fridge, and up to 3 months in the freezer.

Nutrition