These delectable treats are not only visually stunning with their vibrant flecks of ruby-red cranberries, but they also deliver a flavor explosion that will leave you yearning for more. The creamy white chocolate melts seamlessly into the chewy blondie base, while the cranberries add a delightful pop of tartness, making them irresistible any time of the year.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, melted
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cranberries
Optional: ½ cup chopped nuts (walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until well combined and smooth.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the blondies chewy.
Fold in the white chocolate chips and dried cranberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly using a spatula.
Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Let the blondies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and enjoy!
