Sweet, buttery, soft, and chewy. These Cranberry and White Chocolate Blondies make a great dessert or anytime sweet treat. A delicious treat that is perfect as an after-dinner dessert or an on-the-go snack.
The sweetness of the white chocolate is balanced with the tartness of the dried cranberries and hints of vanilla flavor. And who doesn't love sweet and tart flavors combined in a sweet, gooey batter?
This is an easy, foolproof recipe that takes no time at all. Making the blondies takes just about 15 minutes.
Although you will need to exercise some patience while waiting for the blondies to cool before you can add the luscious white chocolate drizzle. But the wait is well worth it. A mouthful of chewy, gooey white chocolate blondie perfection will be the reward.
What You'll Need
This is a great last-minute recipe. Chances are that you already have all the ingredients in your fridge and pantry.
DRY INGREDIENTS
- 2 cups BROWN SUGAR, packed
- 2 cups FLOUR, self-rising
DAIRY
- ½ cup BUTTER, room temperature
- 2 large EGGS
Wet Ingredients
- 1 tablespoon VANILLA EXTRACT
TOPPINGS
- 2 cups WHITE CHOCOLATE CHIPS, divided
- 1 cup dried CRANBERRIES
📌 PIN THESE WHITE CHOCOLATE CRANBERRY BLONDIES HERE TO SAVE FOR LATER!
How To Make It
Making this recipe is as easy as 1-2-3. Really. Even if you rarely bake from scratch this is a great recipe for you.
PREP
- Preheat oven to 350 degrees Fahrenheit. Use baking spray or shortening to grease a 13x9" baking sheet.
- Drizzle cranberries with one tablespoon of flour. Shake off excess and set it aside.
Making The Dough
- In a large mixing bowl combine butter, brown sugar, eggs, and vanilla extract.
- Beat with a hand mixer until creamy.
- Add flour and beat on low speed.
- Fold floured cranberries and white chocolate into the batter.
- Pour the batter into a 9x13" prepared pan.
- Bake until golden brown, about 25-30 minutes. Use a wooden toothpick to check for doneness. Allow to cool completely.
- Drizzle with melted white chocolate.
Tips and Tricks
- Instead of using cranberries, try making this recipe with raisins or dried cherries.
- For a slightly different presentation try cutting the blondies into 12 rectangles. Then slice each rectangle diagonally so you'll end up with two triangles.
- Use pure vanilla extract instead of imitation vanilla extract. It's worth the extra few dollars. If you really want to splurge order a few whole vanilla beans. Scrape the inside of one vanilla bean and add it to the batter.
- Tossing the cranberries in flour before adding them to the batter will prevent them from clumping together. This ensures that each bite has its fair share of cranberries.
More Easy Dessert Ideas
- Apricot Tart
- Key Lime Cookies
- Strawberry Cookies
- Streuselkuchen - German Crumb Cake
- No Bake Strawberry Cheesecake
White Chocolate and Cranberry Blondies
Ingredients
- 2 cups brown sugar
- 6 tablespoons butter unsalted, softened
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups self-rising flour
- 1 cup Dried Cranberries
- 2 cups white chocolate chips divided
Instructions
PREP
- Preheat the oven to 350° Fahrenheit. Use baking spray or shortening to grease a 9x13" baking sheet.
- Sprinkle cranberries with on tablespoon of flour. Shake off any excess flour. Set aside.
Making The Dough
- Combine brown sugar, butter, eggs, and vanilla extract and beat with a hand mixer on medium speed until creamy. Add flour in and continue to beat on low speed until well combined. Fold cranberries and white chocolate into the batter.
- Pour batter into a 9x13" prepared pan. Bake for 25-30 minutes. Use a wooden toothpick to check for doneness. Allow to cool completely.
Making The White Chocolate Drizzle
- Microwave ½ cup of white chocolate chips for 30-60 seconds. Pause after 30 seconds, stir the chocolate. If not melted, return to the microwave and continue to melt using 15 second increments.
- Use a spoon to drizzle the melted white chocolate over the blondies. Set aside to cool.