Description
Delightfully chewy cranberry white chocolate blondies featuring the perfect balance of tart fresh cranberries, sweet white chocolate, and salty pistachios. These blondies are easy to make with a moist texture and festive flavors, ideal for holiday treats or anytime snacking.
Ingredients
Scale
Blondie Base
- 150 grams (¾ cup) brown sugar, lightly packed
- 50 grams (¼ cup) granulated sugar
- 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
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 160 grams (1 ⅓ cups) all-purpose flour
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, take eggs out of the refrigerator to bring to room temperature. Measure all ingredients, melt the butter and set it aside to cool slightly. Chop pistachios and white chocolate chunks if using. Rinse cranberries in cool water, drain well, and pat dry with paper towels or a clean kitchen towel.
- Preheat Oven and Prepare Pan: Position an oven rack in the center of the oven and preheat 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 Wet Ingredients: 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 fully incorporated, about 30 seconds.
- Combine Dry Ingredients: Add baking powder, kosher salt, and all-purpose flour to the mixture. Use a silicone spatula or mixing spoon to stir until well combined. Stir for about 30 seconds to develop some gluten for a chewier texture.
- Fold in Add-Ins: Gently fold fresh cranberries, white chocolate chips or chunks, and chopped pistachios into the batter until evenly distributed.
- Transfer and Bake: Spread the batter evenly into the prepared pan. Bake in the preheated oven 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: Set the pan on a wire cooling rack for at least 15 minutes to allow the blondies to solidify before slicing into 9 pieces. Store leftovers in an airtight container at room temperature for 4-5 days.
Notes
- Use fresh cranberries for tartness that balances the sweet white chocolate.
- Chopping pistachios adds a nice texture and accentuates the flavor.
- If you prefer, white chocolate chips can be substituted with chunks for a creamier bite.
- Allow eggs to come to room temperature to ensure a smooth batter and better rise.
- Stirring the flour a bit more helps develop gluten for a chewy blondie texture.
- Line the baking pan with parchment paper to easily lift the blondies out after baking.
Nutrition
- Serving Size: 1 blondie (approx. 1/9 of batch)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
