Description
Delightfully chewy cranberry white chocolate blondies bursting with tart cranberries, sweet white chocolate chunks, and crunchy pistachios. Perfectly balanced holiday flavors baked to golden perfection and easily made in one pan.
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, rinsed and patted dry
- 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 eggs from the refrigerator to reach room temperature. Measure all ingredients, melt butter and allow to cool slightly. Chop pistachios and white chocolate chunks if needed. Rinse and dry cranberries thoroughly.
- Preheat Oven and Prepare Pan: Position oven rack in the center and preheat 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 brown sugar, granulated sugar, and melted butter until well combined.
- Add Eggs and Vanilla: Whisk in the whole egg, egg yolk, and vanilla extract until the mixture is smooth and fully incorporated.
- Add Dry Ingredients: Add baking powder, salt, and flour to the wet ingredients. Stir with a silicone spatula or spoon until combined, about 30 seconds, allowing gluten development for chewiness.
- Fold in Add-ins: Gently fold in fresh cranberries, white chocolate chips or chunks, and chopped pistachios evenly throughout the batter.
- Transfer and Spread Batter: Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 33 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Slice: Remove from oven and set the pan on a wire rack. Let cool at least 15 minutes to solidify before slicing into 9 pieces.
- Store: Store leftovers at room temperature in an airtight container for 4-5 days to maintain freshness.
Notes
- Using dark brown sugar enhances the richness and depth of flavor.
- Ensure cranberries are thoroughly dried to prevent excess moisture in the batter.
- Room temperature eggs help the batter emulsify smoothly.
- Chilling the blondies before slicing can help achieve cleaner cuts if preferred.
- You can substitute pistachios with walnuts or almonds for a different nutty flavor.
- White chocolate chunks can be chopped from a bar as a substitute for chips for more texture variety.
Nutrition
- Serving Size: 1 blondie (approx. 60 grams)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
