Description
Delightfully chewy cranberry white chocolate blondies featuring tart fresh cranberries, sweet white chocolate chunks, and crunchy pistachios. These blondies are perfect for holiday treats or any time you crave a sweet, nutty bite with a touch of festive flavor.
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. Melt the butter and set it aside to cool slightly. Chop the pistachios and white chocolate chunks if using. Rinse the fresh cranberries, drain well, and pat dry with paper towels.
- Preheat oven: Position an oven rack in the center and preheat the oven to 325°F (165°C). Line an 8-inch (20 cm) square baking 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 and whisk until fully incorporated, about 30 seconds.
- Incorporate dry ingredients: Add the baking powder, salt, and flour to the bowl. Using a silicone spatula or spoon, stir until the mixture is well combined, about 30 seconds, to develop a slight chewiness.
- Fold in add-ins: Gently fold in the fresh cranberries, white chocolate chips, and chopped pistachios until evenly distributed.
- Transfer batter to pan: Spread the batter evenly into the prepared pan using 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: Place the pan on a wire rack and let cool for at least 15 minutes before slicing into 9 squares. Store leftovers in an airtight container at room temperature for 4-5 days.
Notes
- Use fresh cranberries for tartness; dried cranberries will change the texture and sweetness.
- Chopping white chocolate chunks adds more texture compared to chips.
- Slightly chilling the batter before baking is not necessary but can help if your oven runs hot.
- For a nut-free version, omit pistachios or replace with sunflower seeds.
- Ensure eggs are room temperature to help batter blend smoothly and promote even baking.
Nutrition
- Serving Size: 1 blondie (approx. 60 grams)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
