Description
Delight in these Cranberry White Chocolate Blondies, a perfect holiday treat combining tart fresh cranberries, sweet white chocolate, and salty pistachios. These blondies offer a chewy texture with a golden top, ideal for festive snacking or gifting.
Ingredients
Scale
Dry Ingredients
- 150 grams (¾ cup) brown sugar, lightly packed
- 50 grams (¼ cup) granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 160 grams (1 ⅓ cups) all-purpose flour
Wet Ingredients
- 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
Add-ins
- 100 grams (1 cup) fresh cranberries, rinsed and dried
- 75 grams (½ cup) white chocolate chips or chunks
- 50 grams (½ cup) shelled pistachios, chopped
Instructions
- Prepare Ingredients. Take the eggs out 30 minutes before baking to reach room temperature. Melt the butter and allow it to cool slightly. Chop pistachios and white chocolate chunks if using. Rinse fresh cranberries in cool water, drain well, and pat dry.
- Preheat Oven and Prepare Pan. Position an oven rack in the center and preheat the oven to 325°F (165°C). Line an 8-inch (20 cm) square pan with parchment paper or grease it with non-stick spray.
- Mix Sugars and Butter. In a large bowl, whisk together 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 for about 30 seconds until fully incorporated.
- Combine Dry Ingredients. Add baking powder, kosher salt, and flour to the wet mixture. Fold with a silicone spatula or mixing spoon until just combined, stirring for about 30 seconds to develop some gluten for chewiness.
- Fold in Mix-ins. Gently fold in fresh cranberries, white chocolate chips or chunks, and chopped pistachios until evenly distributed.
- Transfer and Bake. Spread the batter evenly into the prepared pan. Bake at 325°F (165°C) for 33 minutes or until a toothpick inserted comes out clean and the top is golden brown.
- Cool and Slice. Remove from oven and place the pan on a wire rack. Let cool for at least 15 minutes before slicing into 9 pieces to allow the blondies to set.
- Store. Store any leftovers in an airtight container at room temperature for 4-5 days to maintain freshness.
Notes
- Using dark brown sugar enhances the deep molasses flavor in the blondies.
- Allowing eggs to come to room temperature ensures better mixing and texture.
- Gentle folding preserves the fresh cranberries without crushing them.
- Stirring the batter briefly after adding flour develops gluten, adding pleasant chewiness to the blondies.
- Use an 8-inch square pan for an optimal thickness and even baking.
- Store blondies properly to maintain freshness and prevent drying out.
Nutrition
- Serving Size: 1 blondie (approximately)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
