Description
Delicious cranberry white chocolate blondies featuring a perfect balance of tart fresh cranberries, sweet white chocolate, and salty pistachios, baked to golden perfection for a chewy and festive treat.
Ingredients
Scale
Blondie Batter
- 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
- 75 grams (½ cup) white chocolate chips or chunks
- 50 grams (½ cup) shelled pistachios, chopped
Instructions
- Prepare Ingredients: Take the eggs out of the refrigerator at least 30 minutes before baking to reach room temperature. Measure out all ingredients. Melt the butter and allow it to cool slightly. Chop the pistachios and white chocolate chunks if using. Rinse and dry the fresh cranberries thoroughly.
- Preheat Oven and Prepare Pan: Position a rack in the center of the oven and preheat to 325°F (165°C). Line an 8-inch square pan with parchment paper or grease it with non-stick cooking spray.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter. Add the whole egg, egg yolk, and vanilla extract and whisk until well combined, about 30 seconds.
- Add Dry Ingredients: Add baking powder, salt, and flour to the wet mixture. Stir with a silicone spatula or spoon until fully combined, about 30 seconds, to develop some gluten and achieve chewiness.
- Fold in Add-ins: Gently fold in fresh cranberries, white chocolate chips or chunks, and chopped pistachios until evenly distributed.
- Transfer and Bake: Spread the batter evenly in the prepared pan. Bake in the preheated oven for 33 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Place the pan on a wire rack and let the blondies cool for at least 15 minutes before slicing to allow them to solidify.
- Storage: Store leftover blondies in an airtight container at room temperature for 4-5 days.
Notes
- Use fresh cranberries for the best tart flavor and texture.
- Chopping white chocolate chunks is a good substitute if chips are unavailable.
- Allow the blondies to cool fully before slicing for neat edges.
- For a nut-free version, omit pistachios or replace with seeds like pumpkin or sunflower.
- Room temperature eggs help create a smooth batter and even baking.
Nutrition
- Serving Size: 1 blondie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
