Description
These cranberry blondies are perfectly chewy, with a hint of tartness from the cranberries and a rich, buttery flavor. They are incredibly easy to make and are a delightful treat for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup dried cranberries
- ½ cup white chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the dried cranberries and white chocolate chips (if using).
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan before cutting into squares.
Notes
- For an extra festive touch, you can add a sprinkle of coarse sugar on top before baking.
- If you don’t have dried cranberries, you can substitute them with fresh cranberries, but they may release more liquid.
- White chocolate chips add a lovely creaminess, but you can omit them or use another type of chip like milk or dark chocolate.
- Store cooled blondies in an airtight container at room temperature for up to 3 days.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg