Description
These Cranberry White Chocolate Blondies combine the tartness of fresh cranberries with the sweetness of white chocolate and the crunch of pistachios, creating a chewy, flavorful treat perfect for holidays or any time you crave a delicious dessert bar.
Ingredients
Scale
Main Ingredients
- 150 grams (¾ cup) brown sugar (preferably dark), lightly packed
- 50 grams (¼ cup) granulated sugar
- 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
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 160 grams (1 ⅓ cups) all-purpose flour
- 100 grams (1 cup) fresh cranberries
- 75 grams (½ cup) white chocolate chips or chunks
- 50 grams (½ cup) shelled pistachios
Instructions
- Prepare Ingredients: At least 30 minutes before baking, remove the eggs from the refrigerator to reach room temperature. Measure all ingredients. Melt the butter and let it cool slightly. Chop pistachios and white chocolate chunks if using chunks. Rinse cranberries with cool water, drain, and pat dry.
- 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 square pan with parchment paper or grease with non-stick spray.
- Mix Sugars and Butter: In a large mixing bowl, whisk together brown sugar, granulated sugar, and melted butter until combined.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the bowl. Whisk for about 30 seconds until well incorporated.
- Add Dry Ingredients: Add baking powder, kosher salt, and all-purpose flour to the wet mixture. Use a silicone spatula or spoon to stir until well combined, about 30 seconds to slightly develop gluten for chewiness.
- Fold in Mix-ins: Gently fold in fresh cranberries, white chocolate chips or chunks, and chopped pistachios until evenly distributed.
- Transfer and Spread Batter: Pour the batter into the prepared pan and spread 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 Slice: Place the pan on a wire cooling rack for at least 15 minutes to solidify before slicing into nine bars.
- Store Leftovers: Store leftover blondies at room temperature in an airtight container for 4-5 days.
Notes
- Use fresh cranberries for the best tart flavor; frozen cranberries can be used but may add extra moisture.
- For a nut-free version, omit pistachios or substitute with sunflower seeds.
- Ensure eggs and butter are at room temperature to create a smooth batter.
- You can use white chocolate chips or chopped white chocolate based on preference.
- Let the blondies cool completely for clean slicing and better texture.
- Line the baking pan with parchment paper for easy removal.
Nutrition
- Serving Size: 1 blondie
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
