Description
These Cranberry White Chocolate Blondies combine the tartness of fresh cranberries, the sweetness of white chocolate, and the crunch of salty pistachios for a delightful holiday treat. Soft, chewy, and bursting with flavor, they are perfect for festive occasions or an indulgent snack.
Ingredients
Scale
Main Ingredients
- 150 grams (¾ cup) brown sugar, preferably dark, 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
- 100 grams (1 cup) fresh cranberries, rinsed and patted dry
- 75 grams (½ cup) white chocolate chips or chunks, chopped if chunks
- 50 grams (½ cup) shelled pistachios, chopped
Instructions
- Prepare Ingredients: At least 30 minutes before baking, remove eggs from the refrigerator to bring them to room temperature. Measure and prepare the rest of the ingredients. Melt the butter and allow it to cool slightly. Chop pistachios and white chocolate chunks if using chunks. Rinse fresh cranberries with cool water and dry thoroughly 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 Sugars and Butter: In a large mixing 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 mixture. Whisk together until fully incorporated, about 30 seconds.
- Add Dry Ingredients: Add the baking powder, kosher salt, and flour to the wet mixture. Use a silicone spatula or mixing spoon to stir until fully combined and smooth, stirring for about 30 seconds to develop some 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 Bake: Pour the batter into the prepared pan and spread evenly. Bake at 325°F (165°C) for 33 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Slice: Remove the pan from the oven and place on a cooling wire rack. Let the blondies cool for at least 15 minutes to set before slicing.
- Storage: Store any leftover blondies at room temperature in an airtight container for 4-5 days.
Notes
- Using fresh cranberries adds a beautiful tartness that balances the sweetness of the white chocolate.
- Room temperature eggs ensure better texture and smooth batter.
- Chopping pistachios adds great crunch but whole nuts can be used if preferred.
- Lightly stirring the batter to develop gluten helps create chewy blondies instead of cakey ones.
- Ensure cranberries are patted dry to prevent excess moisture in the batter.
- Line the baking pan with parchment for easy removal and cleaner slices.
Nutrition
- Serving Size: 1 blondie
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
