Description
Delight in these festive Cranberry White Chocolate Blondies, combining tart fresh cranberries, sweet white chocolate, and crunchy pistachios in a chewy, golden treat perfect for the holidays.
Ingredients
Scale
Dry Ingredients
- 150 grams (¾ cup) brown sugar, lightly packed
- 50 grams (¼ cup) granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 160 grams (1 ⅓ cups) all-purpose flour
Wet Ingredients
- 113 grams (½ cup, 1 stick) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
Add-ins
- 100 grams (1 cup) fresh cranberries
- 75 grams (½ cup) white chocolate chips or chunks
- 50 grams (½ cup) shelled pistachios, chopped
Instructions
- Prepare Ingredients: Take eggs out of the refrigerator at least 30 minutes before baking to reach room temperature. Measure all ingredients. Melt butter and allow to cool slightly. Chop pistachios and white chocolate if needed. Rinse fresh cranberries in cool water, drain, and pat dry with a towel.
- Preheat Oven and Prepare Pan: Position oven rack in the center and preheat to 325°F (165°C). Line an 8-inch (20 cm) square pan with parchment paper or grease with non-stick spray.
- Mix Sugars and Butter: In a large bowl, whisk together brown sugar, granulated sugar, and melted butter until combined.
- Add Eggs and Vanilla: Add whole egg, egg yolk, and vanilla extract to the sugar and butter mixture, then whisk for about 30 seconds until fully incorporated.
- Add Dry Ingredients: Sprinkle baking powder, salt, and all-purpose flour into the wet mixture. Use a silicone spatula or spoon to stir gently for about 30 seconds to develop some gluten for chewiness, mixing until just combined.
- Fold in Add-ins: Gently fold in fresh cranberries, white chocolate chips, and chopped pistachios, ensuring even distribution without breaking berries.
- Transfer and Spread Batter: Pour the blondie batter into the prepared pan, spreading it evenly with a spatula.
- Bake: Bake at 325°F (165°C) for 33 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Remove from oven and place pan on a wire cooling rack. Let blondies cool for at least 15 minutes to set before slicing into 9 pieces.
- Store: Store leftovers at room temperature in an airtight container for up to 5 days to maintain freshness.
Notes
- Using dark brown sugar enhances the flavor with a richer molasses note.
- Ensure cranberries are dried well so they don't add excess moisture to the batter.
- Chopping white chocolate chunks gives a more rustic texture compared to chips.
- Pistachios add a lovely salty crunch; substitute with walnuts or pecans if desired.
- For cleaner cuts, chill the blondies slightly before slicing.
Nutrition
- Serving Size: 1 blondie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
