Holiday Cranberry White Chocolate Blondies
Ring in the holidays with these soft, chewy ultimate blondies stuffed with fresh cranberries and white chocolate. It’s a lovely decadent treat praising sweet and tart moods of the season and we can’t get enough of these fudgy, buttery caramel bars!
Servings: 9 Servings
Calories:
Ingredients
- ¾ cup unsalted butter melted
- 1 cup brown sugar, packed , add an additional 1/4 cup if you wish for more sweetness, but not necessary.
- 1 teaspoon vanilla extract
- 1 large egg
- 1 and 1/2 cups all purpose or gluten-free flour like Bob's Red Mill or something similar
- ¼ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh or frozen cranberries
Instructions
- Preheat the oven to 325 degrees. Grease or spray with non-stick cooking spray and line an 8x8 baking pan lining your pan with aluminum foil or parchment paper and leaving some overhang. This will make it much easier to remove the blondies from the pan and easier clean-up too
- In a large mixing bowl, add the melted butter and sugar and whisk together just until combined.
- Add the egg and vanilla and mix until combined. Stir in flour and chocolate chips and incorporate. Fold in the fresh/ frozen cranberries.
- Pour the batter in prepared pan and smooth out.
- Transfer to oven and bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool completely. Cut into squares to serve.
- Will last up to one week when stored in an airtight container.