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To make white chocolate cranberry blondies, you need some key ingredients. Each one plays a big role in flavor and texture. Here’s what you will need: - 1 cup (2 sticks) unsalted butter, melted - 1 1/2 cups packed light brown sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour, sifted - 1/2 teaspoon baking powder - 1/4 teaspoon sea salt - 1 cup white chocolate chips - 1 cup dried cranberries - Zest of 1 orange (optional, for a citrusy brightness) Using unsalted butter gives you control over salt levels. Light brown sugar adds a nice caramel flavor. The eggs help bind everything. Pure vanilla extract brings warmth. All-purpose flour forms the base, while baking powder helps it rise. Sea salt balances sweetness. White chocolate chips melt into creamy pockets, and dried cranberries add texture and tartness. Orange zest brightens the dish, but it's optional. Gather these ingredients to start your baking adventure! {{ingredient_image_2}} To start, preheat your oven to 350°F (175°C). Next, prepare a 9x13 inch baking pan. You can grease it lightly with butter or line it with parchment paper. If you use parchment, leave some overhang. This will help you lift the blondies out easily. In a large mixing bowl, combine 1 cup of melted butter and 1 1/2 cups of packed light brown sugar. Stir until the mixture is smooth and creamy, with no lumps left. Next, add 2 large eggs, one at a time. Mix well after each egg to blend them in completely. Then, stir in 2 teaspoons of pure vanilla extract until the mixture is uniform. In a separate bowl, whisk together 2 cups of sifted all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of sea salt. This helps ensure that the dry ingredients mix well. Gradually add the dry mix to the wet ingredients. Fold gently with a spatula until just combined. Be careful not to overmix. This keeps the blondies tender. Now it's time to add some fun! Gently fold in 1 cup of white chocolate chips and 1 cup of dried cranberries. If you want a citrusy kick, add the zest of 1 orange. Make sure everything is evenly distributed in the batter. Pour the batter into your prepared baking pan. Use a spatula to spread the batter evenly across the pan. Bake in the preheated oven for 25-30 minutes. The edges should turn a golden brown. To check doneness, insert a toothpick into the center. It should come out mostly clean with a few moist crumbs. Once baked, let the blondies cool in the pan for at least 15 minutes. After that, carefully lift them out using the parchment overhang. Slice into even squares for serving. For a nice touch, serve them warm or at room temperature. Dust lightly with powdered sugar for elegance, or pair with vanilla ice cream for extra indulgence. To make perfect blondies, avoid overmixing the batter. When you combine the dry and wet ingredients, mix just until you see no flour. This keeps your blondies soft and chewy. How do you know when they’re done? Look for golden edges and a slightly soft center. Insert a toothpick into the middle. If it comes out with a few moist crumbs, they’re ready! Want to boost the flavor? Try adding nuts like walnuts or pecans for crunch. You can also mix in dark chocolate chips for a richer taste. When using fresh or frozen cranberries, be sure to chop them first. This helps spread the tart flavor evenly. If using frozen cranberries, toss them in flour first. This prevents them from sinking in the batter. Experiment with these tips to create your own twist on these delicious blondies! Pro Tips Use Room Temperature Eggs: Room temperature eggs mix more easily into the batter and help create a smoother texture for your blondies. Don’t Overmix: Gently fold the dry ingredients into the wet mixture to keep the blondies tender. Overmixing can lead to a dense texture. Check for Doneness: Every oven is different. Start checking your blondies at 25 minutes. They’re done when the edges turn golden and a toothpick comes out with a few moist crumbs. Enhance Flavor with Zest: Adding orange zest brightens the flavor profile of these blondies, giving them a delightful citrusy note. Don’t skip it! {{image_4}} You can switch up the flavors in your blondies easily. Here are some fun ideas: - Nuts or chocolate variations: Try adding chopped nuts like walnuts or pecans. They add a nice crunch. You can also use dark chocolate or milk chocolate chips instead of white chocolate. This change gives a rich taste. - Seasonal fruit additions: Fresh fruit like raspberries or cherries can shine in these blondies. They add a tartness that balances the sweetness. You can even use dried fruits like apricots for a chewy texture. If you have special dietary needs, don't worry! You can still enjoy blondies. - Gluten-free substitutes: Use a gluten-free flour blend instead of all-purpose flour. This will keep your blondies soft and tasty. Just check the blend for good results. - Vegan alternatives: To make vegan blondies, swap eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use a plant-based butter for a creamy texture. These changes keep the blondies delicious and friendly for all diets. You can store your blondies at room temperature. Just place them in an airtight container. They will stay fresh for about 3 days. If you live in a warm area, consider refrigerating them. This keeps them from drying out. Wrap them tightly in plastic wrap or foil for best results. Freezing blondies is a great way to save some for later. Cut them into squares before freezing. This makes it easy to grab a piece whenever you want. Place the squares in a single layer on a baking sheet. Freeze them for about 1-2 hours. Once frozen, transfer them to a freezer bag. Remove as much air as you can to avoid freezer burn. They’ll last up to 3 months in the freezer. When you want to enjoy a blondie, take it out of the freezer. Place it in the fridge overnight to thaw. If you're in a hurry, you can leave it at room temperature for a few hours. Enjoy your treat fresh! Yes, you can use regular chocolate chips. Dark or milk chocolate chips work well too. Just remember, this will change the flavor. White chocolate adds a creamy touch that contrasts with cranberries. If you prefer less sweetness, dark chocolate is a good choice. To check if blondies are underbaked, look at the edges. They should be golden brown. Insert a toothpick in the center. It should come out with a few moist crumbs, not wet batter. If it’s wet, they need more time. Watch closely after 25 minutes, as ovens can vary. These blondies pair well with vanilla ice cream. A dollop of whipped cream adds a nice touch. You can also serve them with fresh berries. For a fun twist, drizzle some caramel sauce on top. Each choice enhances the treat's sweet and tart flavors. If stored properly, blondies last about 4-5 days. Keep them in an airtight container at room temperature. For longer storage, you can refrigerate them for up to a week. If you freeze them, they can last up to three months. Just remember to wrap them well to avoid freezer burn. You learned how to bake delicious white chocolate cranberry blondies. We covered important ingredients and detailed steps for mixing and baking. I shared tips to help you achieve the perfect texture and flavor. You also discovered ways to modify the recipe for different diets. Good storage practices keep your blondies fresh longer. Enjoy making these treats and share them with friends or family. Happy baking!

White Chocolate Cranberry Blondies

Deliciously sweet blondies with white chocolate and tart cranberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1.5 cups packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour, sifted
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon sea salt
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  • 1 zest of orange (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter or lining it with parchment paper, leaving some overhang for easy removal later.
  • In a large mixing bowl, combine the melted butter and brown sugar. Stir vigorously until the mixture is smooth and creamy, with no lumps remaining.
  • Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract, blending until you achieve a uniform mixture.
  • In a separate bowl, whisk together the sifted flour, baking powder, and sea salt, ensuring that it's well mixed. Gradually sprinkle the dry ingredients into the wet mixture, folding gently with a spatula until just combined—be careful not to overmix to keep the blondies tender.
  • Gently fold in the white chocolate chips, dried cranberries, and orange zest (if using), ensuring they are evenly distributed throughout the batter for balanced flavor in every bite.
  • Pour the batter into the prepared baking pan. Using a spatula or the back of a spoon, spread the batter evenly across the pan for uniform baking.
  • Bake in the preheated oven for 25-30 minutes. The edges should turn a golden brown, and a toothpick inserted into the center should come out mostly clean with a few moist crumbs (not batter).
  • Allow the blondies to cool in the pan on a wire rack for at least 15 minutes. Once slightly cooled, carefully lift them out using the parchment overhang and slice into even squares.

Notes

Serve warm or at room temperature. Dust with powdered sugar for elegance.
Keyword blondies, cranberries, dessert, white chocolate