Description
Delight in these rich and chewy cranberry white chocolate blondies that combine tart fresh cranberries, sweet white chocolate, and salty pistachios. Perfect for holiday treats or anytime snack, this recipe creates a luscious dessert with balanced flavors and satisfying texture.
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 bring them to room temperature. Measure all ingredients. Melt the butter and let it cool slightly. Chop pistachios and white chocolate chunks if using. Rinse fresh cranberries under cool water, drain, and pat dry with paper towels.
- Preheat Oven and Prepare Pan: Position an oven rack in the center. Preheat oven to 325°F (165°C). Line an 8-inch (20 cm) square pan with parchment paper or grease it lightly with non-stick cooking spray.
- Mix Sugars and Butter: In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter until well combined.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the sugar and butter mixture. Whisk for about 30 seconds until fully incorporated.
- Combine Dry Ingredients: Add baking powder, kosher salt, and all-purpose flour to the bowl. Stir gently with a silicone spatula or mixing spoon for about 30 seconds to develop a little gluten for chewiness.
- Fold in Add-ins: Gently fold in the fresh cranberries, white chocolate chips or chunks, and chopped pistachios until evenly distributed.
- Transfer and Spread: Pour the batter into the prepared pan and spread it evenly.
- Bake: Bake for 33 minutes at 325°F (165°C) 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 rack and let cool for at least 15 minutes before slicing into 9 squares.
- Store: Store leftover blondies in an airtight container at room temperature for 4-5 days.
Notes
- Use fresh cranberries for the best tart flavor; dried cranberries will alter texture and sweetness.
- If you prefer, use white chocolate chunks instead of chips for more texture.
- Chop pistachios coarsely to add a pleasant crunch.
- Allow the blondies to cool completely before slicing to keep clean edges.
- Store in an airtight container at room temperature to maintain freshness up to 5 days.
Nutrition
- Serving Size: 1 blondie
- Calories: 250 kcal
- Sugar: 18 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: 65 mg
