Description
Delicious and chewy cranberry white chocolate blondies featuring tart fresh cranberries, sweet white chocolate, and salty pistachios, perfect for holiday treats or anytime you want a flavorful, rich dessert bar.
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: At least 30 minutes before baking, remove 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. Rinse fresh cranberries in cool water, drain well, and pat dry.
- Preheat Oven and Prepare Pan: Place the oven rack in the center position and preheat the oven to 325°F (165°C). Line an 8-inch (20 cm) square pan with parchment paper or grease it with non-stick cooking 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 sugar mixture. Whisk vigorously for about 30 seconds until fully incorporated.
- Combine Dry Ingredients: Add baking powder, kosher salt, and all-purpose flour to the wet mixture. Use a silicone spatula or spoon to stir until just combined. Stir for about 30 seconds to develop some gluten for chewiness.
- Fold in Add-Ins: Gently fold in the cranberries, white chocolate chips or chunks, and chopped pistachios until evenly distributed.
- Transfer to Pan: Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 33 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Slice: Place the pan on a wire rack and let blondies cool completely for at least 15 minutes to set before slicing into 9 bars.
- Store: Keep leftover blondies at room temperature in an airtight container for 4-5 days.
Notes
- Using fresh cranberries adds a nice tartness that balances the sweetness of white chocolate.
- Chopping the pistachios and chocolate creates better texture throughout the blondies.
- Allow eggs to come to room temperature for better batter mixing and texture.
- Do not overmix the flour to avoid tough blondies; stir just enough to combine.
- Line the pan with parchment paper for easy removal of blondies.
- If fresh cranberries are unavailable, frozen can be used but thaw and pat dry before adding.
Nutrition
- Serving Size: 1 blondie (approx. 1/9 of batch)
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 120 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: 55 mg
