Oh, you guys! Get ready for pure bliss because we are diving headfirst into my absolute favorite White Chocolate Cranberry Blondies! Honestly, these little squares of heaven are what baking dreams are made of. I’ve been whipping these up for years, and every single time, they disappear as fast as I make them. The magic is in that perfect combo: super sweet, melty white chocolate chips cutting through the tart, juicy burst of dried cranberries. And the texture? Oh my goodness, they’re perfectly chewy with just the right amount of dense, gooey goodness. Seriously, if you’re looking for an easy bake that packs a serious flavor punch, these are it!
Why You’ll Love These White Chocolate Cranberry Blondies
Honestly, what’s not to love? These blondies are a no-brainer!
- Super Easy to Make: Seriously, you can whip these up with minimal fuss. Melt, mix, and bake!
- Incredible Flavor Combo: The sweet white chocolate and tart cranberries are a match made in heaven.
- Perfectly Chewy Texture: Just the right amount of gooeyness and chew – never dry!
- Crowd-Pleaser: Everyone adores them, from kids to grown-ups.
- Versatile Treat: Great for bake sales, potlucks, or just an afternoon pick-me-up.
- Quick Bake Time: Ready in under an hour from start to finish!
Ingredients for the Perfect White Chocolate Cranberry Blondies
Alright, let’s talk about what makes these White Chocolate Cranberry Blondies so darn good! You really only need a few pantry staples, and the results are just *chef’s kiss*. Here’s what you’ll need to grab:
- 1 cup (that’s two sticks, mind you!) of unsalted butter, melted. Make sure it’s good quality butter; it makes a difference!
- 2 cups of granulated sugar. We want that sweetness to really pop against the cranberries.
- 2 large eggs. These are key for binding everything together and giving that chewy texture.
- 1 teaspoon of pure vanilla extract. Don’t skimp on this! It adds such a warm background flavor.
- 1 1/2 cups of all-purpose flour. Just your regular go-to flour works perfectly.
- 1 teaspoon of baking powder. This gives just a little lift, but not too much – we’re going for chewy, not cakey!
- 1/2 teaspoon of salt. Crucial for balancing all that sweetness. Trust me on this one.
- 1 heaping cup of white chocolate chips. Use your favorite kind! Mini ones work too, but I love the big melty pockets from regular chips.
- 1 cup of dried cranberries. These are the little flavor bombs that give you that delightful tartness.
Step-by-Step Guide to Making White Chocolate Cranberry Blondies
Okay, get your apron on because we’re about to make some magic happen! Making these White Chocolate Cranberry Blondies is honestly one of the easiest things you’ll do in the kitchen all week, but the payoff is HUGE. Just follow these simple steps, and you’ll have a pan of pure happiness ready to devour.
Preparing the Blondie Batter
First things first, crank your oven up to 350°F (that’s 175°C) and get a 9×13 inch baking pan ready by greasing and flouring it. In a big bowl, whisk together that melted butter and sugar until it’s looking lovely and combined. Then, crack in your eggs, one by one, giving it a good stir after each, and finish with a splash of that vanilla extract. In another bowl, give your flour, baking powder, and salt a quick whisk together. Now, slowly add those dry ingredients to the wet, mixing *just* until it all comes together. Seriously, don’t overmix here; a few streaks of flour are totally fine! It’s super important to keep that batter tender. Finally, gently fold in your white chocolate chips and dried cranberries. Check out these coconut lemon curd thumbprint cookies for another fun baking idea while you’re at it! You want those little pockets of goodness distributed throughout!
Baking Your White Chocolate Cranberry Blondies
Once your batter is all pretty with those chips and cranberries, spread it out evenly into your prepared pan. Try to get it as smooth as you can. Pop it into your preheated oven and bake for about 25 to 30 minutes. You’re looking for the edges to be golden brown and a toothpick poked into the center to come out with just a few moist crumbs attached. That’s the secret to that perfect chewy texture! If the toothpick comes out totally clean, you might have overbaked them, so keep an eye on it! Once they’re out of the oven, the hardest part is waiting for them to cool completely in the pan before you cut them into glorious squares. Trust me, the wait is worth it!
Tips for Perfectly Chewy White Chocolate Cranberry Blondies
You know, getting that perfect chewy texture in your White Chocolate Cranberry Blondies is totally doable! It all comes down to a few little tricks I’ve picked up over the years. First off, don’t even *think* about overbaking them! Seriously, pull them out when that toothpick has just a few moist crumbs. That little extra bit of gooeyness is exactly what we want. Also, using good quality butter and real vanilla extract makes a world of difference; they really add to the overall flavor and help with that rich texture. And please, don’t overmix the batter once you add the flour – less is more for chewiness! If you’re looking for some other fun baking ideas, check out these coconut lemon curd thumbprint cookies!
Ingredient Notes and Substitutions
Let’s chat about a couple of things in this recipe that you might wonder about! The butter should definitely be unsalted so you can control the saltiness. If you only have salted butter, just cut back a little on the salt you add later. For the white chocolate chips, feel free to use chunks or even chopped-up white chocolate bars – that just means bigger pockets of melty goodness! If you’re not a fan of cranberries, try dried cherries, blueberries, or even chopped dried apricots for a different twist. And if you ever need to make heavy cream at home, I’ve got a super handy guide for that too!
Storing Your White Chocolate Cranberry Blondies
Okay, so you’ve made these incredible White Chocolate Cranberry Blondies (yay, you!), and now you want to keep them tasting amazing for as long as possible. Good news! They store beautifully. Once they’re completely cool, pop them into an airtight container. They’ll stay delightfully chewy at room temperature for about 3-4 days. If you somehow have leftovers longer than that, you can pop them in the fridge for a bit, but I find they’re best at room temp. Honestly, though, they rarely last that long!
Frequently Asked Questions about White Chocolate Cranberry Blondies
Got questions about these gooey delights? I’ve got answers!
Can I use fresh cranberries in these blondies?
While dried cranberries are best because they’re plump and sweet, you *could* try fresh ones, but you’ll want to use way more and maybe toss them with a little sugar. Fresh cranberries can be super tart and release a lot of moisture, which might change the texture of your blondies. I really recommend sticking with dried for the best results!
How do I make my White Chocolate Cranberry Blondies fudgier?
To get that extra fudgy texture, you can try slightly underbaking them – just remember to pull them out when there are even more moist crumbs on the toothpick. Also, some bakers swear by swapping out a couple of tablespoons of the flour for an extra tablespoon or two of melted butter. It sounds weird, but it can totally pump up the fudgy factor!
Can I add nuts to this recipe? They sound so good with nuts!
Absolutely! If you love a little crunch with your chewy blondies, adding about 1/2 cup of chopped nuts like pecans or walnuts would be fantastic. Just toss them in with the white chocolate chips and cranberries when you fold them into the batter. They’ll add a lovely texture and flavor dimension!
My blondies seem a little dry. What did I do wrong?
Oh no! The most common culprit is overbaking. Blondies are much more forgiving of being slightly underbaked than overbaked. Pull them out as soon as you see moist crumbs on the toothpick. Also, make sure you’re measuring your flour correctly – don’t pack it into the cup! Check out these strawberry cookies with cream cheese frosting for another treat that’s all about that perfect texture!
Nutritional Information
Just a friendly heads-up: the nutritional info below is an estimate, and it can totally change depending on the brands you use and exact ingredient amounts. Think of it as a helpful guide!
- Serving Size: 1 blondie
- Calories: Approx. 250
- Fat: Approx. 12g
- Carbohydrates: Approx. 35g
- Sugar: Approx. 25g
- Protein: Approx. 2g
- Sodium: Approx. 75mg
White Chocolate Cranberry Blondies
- Total Time: 45 min
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Chewy blondies with white chocolate chips and tart cranberries.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- 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 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 white chocolate chips and dried cranberries.
- 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 extra chewy blondies, do not overbake.
- Store cooled blondies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 250
- Sugar: 25g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: white chocolate, cranberry, blondies, dessert, baking, cookies, chewy