White Chocolate Cranberry Blondies
Chewy, one-bowl blondies loaded with tart dried cranberries and melty white chocolate chips.
Servings: 16 bars
Calories: 180kcal
Cost: 2
Equipment
- 8×8 inch baking pan
- parchment paper
- large mixing bowl
- whisk
- rubber spatula
- measuring cups and spoons
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips, plus extra for the top
Instructions
- Preheat oven to 350°F and line an 8x8-inch pan with parchment paper, leaving overhang on two sides.
- Whisk the melted butter and brown sugar together until smooth.
- Whisk in the egg, egg yolk, and vanilla extract until glossy.
- Fold in the flour, baking powder, and salt just until no dry streaks remain.
- Fold in the dried cranberries and white chocolate chips, reserving a small amount for the top.
- Spread the batter evenly into the prepared pan and scatter the reserved cranberries and white chocolate chips over the top.
- Bake at 350°F for 28 to 32 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan before lifting out and slicing into 16 bars.
Notes
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. Freeze fully cooled blondies for up to 2 months and thaw at room temperature before serving.