If you’re tired of making the same old brownies time after time and need a new recipe to add to your dessert collection, then these white chocolate and cranberry blondies are just the thing! They’re deliciously sweet, but because they’re made with white chocolate, the taste is lighter and more subtle than classic brownies. And don’t forget the cranberries! They give a fruity, slightly tart bite to counteract the richness of the white chocolate, and knowing you’re getting some of your daily dose of Vitamin E doesn’t hurt either!
This week’s dish: White Chocolate and Cranberry Blondies
Why we like it:
This recipe is simple and easy to make, perfect to whip up for a bake sale, movie night with friends, potluck dinner, or any other occasion. Not only is it impossible not to like these sweet treats, but they’re also unique enough that you’ll never have to worry about someone else bringing the same thing!
1 cup butter
1 ½ cups brown sugar
2 tsp vanilla extract
2 eggs, lightly beaten
2 ¼ cups flour
½ tsp baking soda
1 tsp baking powder
2 cups white chocolate chips
1 cup low-sugar dried cranberries
Preheat the oven to 350 degrees. Lightly butter a 9x9 inch square baking tin or dish.
Melt the butter in a saucepan.
Whisk in the sugar and a pinch of salt.
Add the vanilla and whisk the mixture again.
Lightly beat the eggs in a small bowl, add the beaten eggs to the saucepan and stir well.
Add ½ cup white chocolate chips and mix in well; they should start to melt from the heat. This will infuse some of the white chocolate flavor right into the batter. Remove the saucepan from the heat.
In a large bowl, combine the flour, baking soda, and baking powder, and mix well.
Slowly mix in the egg and butter mixture little by little to avoid lumps. Whisk until the texture is smooth.
Let the batter cool slightly, and then fold in the rest of the chocolate chips and the dried cranberries.
Pour the batter into the baking dish and spread it out evenly.
Bake for 35-40 minutes until the outer edges are firm and the middle is still a little soft. Let the baking dish cool on a wire rack for at least 10 minutes, and longer if you want to be able to cut the blondies into squares more easily.
Serve warm or let them cool completely, if you can wait that long before digging in!