Description
Delight in these festive Cranberry White Chocolate Blondies, blending tart fresh cranberries, sweet white chocolate, and salty pistachios for a chewy, golden-baked treat perfect for the holidays or any cozy occasion.
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 the eggs out of the refrigerator at least 30 minutes before baking to reach room temperature. Measure and prepare all other ingredients, melt the butter, chop pistachios and white chocolate chunks if using, rinse and dry cranberries thoroughly.
- Preheat Oven and Prepare Pan: Position the oven rack in the center and preheat the oven to 325°F (165°C). Line an 8-inch (20 cm) square pan with parchment paper or grease it with non-stick spray.
- Mix Sugars and Butter: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and melted butter until smoothly combined.
- Add Eggs and Vanilla: Whisk in the whole egg, egg yolk, and vanilla extract until fully incorporated, about 30 seconds.
- Combine Dry Ingredients: Add baking powder, salt, and all-purpose flour to the wet mixture. Stir gently with a silicone spatula or spoon for about 30 seconds to develop gluten for chewiness, mixing until well combined but not overmixed.
- Fold in Add-ins: Gently fold in fresh cranberries, white chocolate chips or chunks, and chopped pistachios evenly throughout the batter.
- Transfer and Bake: Spread the batter evenly into the prepared pan. Bake at 325°F (165°C) for 33 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Slice: Set the pan on a cooling rack for at least 15 minutes to allow blondies to firm up before slicing into squares.
- Storage: Store leftover blondies at room temperature in an airtight container for 4-5 days to maintain freshness.
Notes
- For best texture and flavor, use fresh cranberries rather than dried.
- Chopping pistachios and chocolate chunks gives better distribution and texture in the blondies.
- Allow the blondies to cool fully before slicing to prevent crumbling.
- You can substitute white chocolate chips with chunks for larger melty pockets.
- Use parchment paper lining for easy removal of blondies from the pan.
Nutrition
- Serving Size: 1 blondie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
