Description
Delight in these festive Cranberry White Chocolate Blondies, combining tart fresh cranberries, sweet white chocolate, and salty pistachios into a chewy and golden-baked treat perfect for the holidays or any special occasion.
Ingredients
Scale
Dry Ingredients
- 150 grams (¾ cup) brown sugar, preferably dark, 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: At least 30 minutes before baking, remove the eggs from the refrigerator to bring them to room temperature. Measure all other ingredients. Melt the butter and allow it to cool slightly. Chop pistachios and white chocolate chunks if using. Rinse fresh cranberries, drain, and pat dry.
- Preheat Oven and Prepare Pan: Position an oven rack in the center of the oven and preheat to 325°F (165°C). Line an 8-inch square pan with parchment paper or grease it with non-stick spray.
- Mix Sugars and Butter: In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter until fully combined.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the sugar mixture. Whisk for about 30 seconds until well incorporated.
- Add Dry Ingredients: Stir in baking powder, salt, and all-purpose flour using a silicone spatula or spoon until just combined. Stir for about 30 seconds to develop a bit of gluten for chewiness.
- Fold in Add-ins: Gently fold fresh cranberries, white chocolate chips or chunks, and chopped pistachios into the batter.
- Transfer to Pan: Pour the batter into the prepared pan and spread it evenly.
- 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: Allow the blondies to cool in the pan on a wire rack for at least 15 minutes before slicing to let them set.
- Store: Store leftover blondies at room temperature in an airtight container for 4-5 days to maintain freshness.
Notes
- Using fresh cranberries adds a tart contrast that perfectly balances the sweetness of white chocolate.
- Chop pistachios and white chocolate chunks for better distribution throughout the blondies.
- Allowing eggs to come to room temperature helps achieve a smoother batter and better texture.
- Stirring the batter for 30 seconds after adding flour develops a slight chewiness, enhancing the blondies' texture.
- Line the pan with parchment paper for easy removal and cleaner slices.
Nutrition
- Serving Size: 1 blondie
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
