Description
These Cranberry White Chocolate Blondies are a delightful treat that perfectly balances sweet and tart flavors with a wonderfully chewy texture. They’re incredibly simple to whip up, making them a go-to for any occasion.
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (melted and slightly cooled)
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup dried cranberries
1 cup white chocolate chips or chunks
3/4 cup confectioners’ sugar
1–2 tablespoons milk
Instructions
Get your oven ready at 350F (175C) and prepare a 9x13x2 inch baking pan by greasing it.
In a bowl, combine the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In another bowl, use an electric mixer on medium speed to beat the melted butter and granulated sugar until they are well blended. Add the large eggs one by one, mixing thoroughly after each addition, then stir in the vanilla extract.
Turn the mixer speed down to low. Slowly add the flour mixture, mixing only until everything is just combined.
Gently fold in the dried cranberries and white chocolate chips or chunks.
Evenly spread the dough into your prepared baking pan.
Bake for 35 to 40 minutes. The bars are ready when they are golden brown and a toothpick inserted into the center comes out clean.
Let the bars cool completely in the pan on a wire rack.
For the glaze, mix the confectioners sugar with 1 tablespoon of milk until smooth. Add a little more milk, a bit at a time, until the glaze reaches a thick yet pourable consistency.
Drizzle the finished glaze over the cooled blondies, then cut them into bars and enjoy.
Notes
Don’t overbake: Keep an eye on your blondies towards the end of the baking time. A few moist crumbs on a toothpick are perfect; a completely dry toothpick might mean they’re starting to get overdone.
Cooling is Key: Letting the blondies cool completely in the pan is essential. This allows them to firm up, making them easier to cut and preventing the glaze from melting off.
Pan Preparation: Properly greasing your baking pan is vital. You can also line it with parchment paper, leaving an overhang on the sides, which makes lifting the cooled blondies out of the pan a breeze.
Glaze Consistency: For the glaze, start with less milk and add more gradually. It’s easier to thin out a glaze than to thicken it.
Even Distribution: When folding in the cranberries and chocolate, take a moment to ensure they’re distributed fairly evenly throughout the batter for delicious bites every time.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A