Say goodbye to plain old blondies and hello to these white chocolate cranberry blondies. These flavorful blondies are a perfect way to end any holiday meal.
These white chocolate cranberry blondies might just be the perfect dessert. They are chewy, soft, and filled with tasty white chocolate and cranberry flavor. They are a remix of the classic white chocolate cranberry cookie, just in blondie form.
White Chocolate Cranberry Blondie Recipe
If you love the texture of brownies but aren't the biggest fan of chocolate, blondies are the dessert just for you. They are basically cousins with the classic chocolate dessert — similar texture, excellent for mix-ins, and hard to eat just one.
The base of the white chocolate cranberry blondies is fairly simple in flavor. It's sweet enough to be a good base but not overpowering that it makes all the mix-ins too much. In the summertime, I love to use the base to make white chocolate and cherry blondies during peak cherry season.
Why I Love This Recipe
- One Bowl Recipe - Everything mixes together in one bowl, making cleanup a breeze.
- Versatile - The base for the blondies is super simple and great for all kinds of mix-ins.
- Quick In The Oven - For when you need a last-minute treat, these white chocolate cranberry blondies are just the thing. In under 45 minutes, the blondies will be ready to go.
Ingreidents Needed To Make White Chocolate Cranberry Blondies
See below for all the details on what you'll need to make the full recipe.
- White Chocolate - Some of the chips caramelize, making them extra rich.
- Dried Cranberries - Use dried instead of fresh.
- Brown Sugar - Give the blondies a deep sweetness.
- Cornstarch - Keep the blondies nice and soft.
- Melted butter - Allows for that fudgy-like texture.
How To Make White Chocolate Cranberry Blondies
- Prepare. Preheat the oven to 350 and prepare an 8x8 baking dish with grease or parchment. Set to the side.
- Mix Ingreidents. In a medium-sized bowl, whisk together the melted butter, brown sugar, eggs, vanilla, and salt. Once combined, add in the flour and cornstarch. Then, fold in the white chocolate chips and cranberries.
- Bake. Pour the batter into the prepared baking dish and bake in the oven for 35-45 minutes.
Make-Ahead and Storage Recommendations
White chocolate cranberry blondies are an excellent treat to make ahead of time. They will stay fresh for about 1-3 days when kept in an airtight container. The blondies freeze very well. Store blondies in an airtight container or plastic wrap and place in the freezer for 2-3 months.
Tips and Variations
- Don't Overmix - The batter will be very thick, but that is okay. Don't overmix the batter, and keep it rather thick.
- Add Mix-Ins - White chocolate and cranberry not your thing? Go with chocolate chips, nuts, or other types of dried fruit.
- Burnt White Chocolate - The white chocolate might look like it's burnt, but it actually just caramelizes and turns into a golden color. Don't panic if the chips get dark.
Blondies tend to be slightly lighter than brownies, plus they use brown sugar and vanilla to get their main flavor. Brownies stick with cocoa and chocolate.
The blondies shouldn't wobble in the pan and be rather firm. When the batter starts to show slight cracks, the blondies are most likely done.
If you find that your blondies have an oily texture, chances are the measurements of flour and butter are off. Double-check the measurements and make sure they are exact before mixing the batter.
White Chocolate Cranberry Blondies
- 10 tablespoon butter, melted
- 1 ¼ cups brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ¼ tsp salt
- 1 cup flour
- 1 tablespoon cornstarch
- 1 cup dried cranberries
- ½ cup white chocolate chips
- Preheat the oven to 350°. Prepare an 8x8 baking dish with grease or parchment. Set to the side.
- In a medium-sized bowl, combine the brown sugar, egg, vanilla, and salt. Whisk to combine. Add the butter once it has cooled down.
- Fold in the flour, followed by the cranberries and white chocolate chips.
- Using a spatula, add the blondie batter to the pan. The dough will be very sticky, don't worry. You can use a spatula to pat it down flat or some parchment paper to flatten it down.
- Bake for 35-45 minutes. The blondies will be done when they are not gooey in the middle.