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White Chocolate Cranberry Blondies Easy and Tasty Treat

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- 1 cup unsalted butter, melted - 1 cup packed light brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon fine salt - 1 cup white chocolate chips - 1 cup dried cranberries The base of these blondies is the unsalted butter. It gives a rich flavor and moist texture. Light brown sugar adds sweetness and a hint of caramel. The granulated sugar balances the sweetness. Eggs help bind the mix and add fluffiness. Pure vanilla extract enhances the overall taste. All-purpose flour is the main dry ingredient. It gives structure to the blondies. Baking powder helps them rise slightly, making them soft. Fine salt boosts all the flavors in the dessert. White chocolate chips melt beautifully, adding creaminess. Dried cranberries provide a tangy contrast that brightens each bite. For butter, I recommend using brands like Land O'Lakes or Challenge. They are high quality and melt well. For sugars, Domino is a reliable choice for both brown and granulated sugar. When it comes to eggs, I prefer large eggs from local farms or organic brands for freshness. For flour, King Arthur Baking Company offers a great all-purpose option. For the white chocolate chips, Ghirardelli or Nestlé Toll House are both excellent. Lastly, for dried cranberries, look for Ocean Spray or a local brand that uses no added sugar. First, gather all your ingredients. You will need butter, sugars, eggs, flour, baking powder, salt, white chocolate chips, and dried cranberries. This recipe is easy to follow and takes about 15 minutes to prep. You will bake the blondies for 25 to 30 minutes. 1. Preheat the Oven: Start by heating your oven to 350°F (175°C). Grease or line a 9x13 inch baking pan with parchment paper for easy removal. 2. Combine Wet Ingredients: In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar. Make sure the mixture is smooth. 3. Add Eggs and Vanilla: Crack in the eggs, one at a time. Whisk well after each egg. Then, stir in pure vanilla extract for added flavor. 4. Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually mix this into the wet ingredients. Stir gently until just blended. Avoid overmixing. 5. Fold in Chocolate and Cranberries: Gently fold in the white chocolate chips and dried cranberries. Make sure they are evenly mixed in without breaking them. 6. Transfer to Baking Pan: Pour the batter into the prepared baking pan. Spread it evenly using a spatula. 7. Bake: Place the pan in the oven. Bake for 25-30 minutes. Look for golden edges and use a toothpick to check for doneness. It should have a few moist crumbs. 8. Cool and Cut: Let the blondies cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. After cooling, slice them into square pieces. - Make sure your oven is fully preheated before baking. - Use a light-colored pan to avoid burning the blondies. - Rotate the pan halfway through baking for even heat distribution. - Check for doneness a couple of minutes early to avoid overbaking. These steps will help you create tasty white chocolate cranberry blondies every time! To keep your blondies soft and chewy, do not overbake them. Check for doneness early. The edges should be golden, but the center can still look a bit undercooked. A toothpick should come out with a few moist crumbs. This means your blondies will stay soft and delicious. Mix your wet and dry ingredients separately first. This helps ensure even blending. When you combine them, stir gently. Overmixing can make the blondies tough. Just mix until you can no longer see dry flour. Then fold in the white chocolate and cranberries carefully. This keeps them intact and evenly spread. Use a 9x13 inch pan for the best results. A light-colored pan helps with even baking. Line it with parchment paper for easy removal. A rubber spatula works great for folding in ingredients. Lastly, a whisk will help you mix the wet ingredients well. Having the right tools makes your baking easier and more fun! {{image_4}} You can change the flavors in your blondies. For a fun twist, use dark chocolate chips instead of white. This gives a rich taste that pairs well with cranberries. You could also swap dried cranberries for dried cherries or apricots. Each fruit adds a new layer of flavor. Try adding a pinch of cinnamon or nutmeg for warmth. These spices can brighten up the overall taste. Adding different ingredients can make your blondies unique. Consider mixing in chopped nuts, like walnuts or pecans. This adds crunch and depth. You can also top the blondies with a drizzle of melted chocolate. Another idea is to sprinkle sea salt on top for a sweet-salty contrast. Experiment with shredded coconut or even mini marshmallows for a fun twist. You can make these blondies gluten-free by using almond flour or a store-bought gluten-free blend. Just be sure to check the packaging for baking instructions. For a vegan version, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water, let it sit for five minutes, and use it in place of one egg. Use vegan butter or coconut oil to keep the blondies rich and moist. To keep your white chocolate cranberry blondies fresh, store them in an airtight container. Line the container with parchment paper. This will help avoid sticking. Keep it at room temperature for the best taste. If your kitchen is warm, consider refrigerating them. This will help them stay firm and fresh. You can freeze these blondies for later enjoyment. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped pieces in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight or at room temperature for a few hours. When stored properly, these blondies last about a week at room temperature. If you keep them in the fridge, they can last up to two weeks. Always check for signs of spoilage, like changes in color or smell. For the best taste, enjoy them within the first few days. Yes, you can swap white chocolate for dark or milk chocolate. Each type brings a unique flavor. Dark chocolate gives a rich taste, while milk chocolate adds sweetness. You can even mix different chocolates for a fun twist. Just remember to adjust the sweetness if needed. To check if the blondies are ready, look for golden edges. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are done. Avoid overbaking, as this can make them dry. Your goal is a soft, chewy texture. Absolutely! You can make blondies a day or two in advance. Just store them in an airtight container at room temperature. For longer storage, you can freeze them. Wrap each blondie in plastic wrap and place them in a freezer bag. They will stay fresh for up to three months. You’ve learned about the key ingredients and how to bake perfect blondies. Each step matters, from mixing to baking. Use tips to keep them moist and flavorful. Explore variations for your taste buds, and don’t worry about storage; I’ve shared the best methods. Remember, blondies can adapt to fit your needs. Follow these insights for great results every time. Enjoy your baking journey and the tasty rewards!

WANT TO SAVE THIS RECIPE?

If you’re looking for a sweet treat that’s easy to make, you’ve found it! My White Chocolate Cranberry Blondies are the perfect balance of rich flavors and chewy texture. In this post, I’ll walk you through each step, share my best tips, and offer fun variations to suit your taste. Let’s dive in and make something delicious together!

Ingredients

List of Ingredients

– 1 cup unsalted butter, melted

– 1 cup packed light brown sugar

– 1/2 cup granulated sugar

– 2 large eggs

– 2 teaspoons pure vanilla extract

– 2 cups all-purpose flour

– 1/2 teaspoon baking powder

– 1/4 teaspoon fine salt

– 1 cup white chocolate chips

– 1 cup dried cranberries

Key Ingredient Details

The base of these blondies is the unsalted butter. It gives a rich flavor and moist texture. Light brown sugar adds sweetness and a hint of caramel. The granulated sugar balances the sweetness. Eggs help bind the mix and add fluffiness. Pure vanilla extract enhances the overall taste.

All-purpose flour is the main dry ingredient. It gives structure to the blondies. Baking powder helps them rise slightly, making them soft. Fine salt boosts all the flavors in the dessert. White chocolate chips melt beautifully, adding creaminess. Dried cranberries provide a tangy contrast that brightens each bite.

Recommended Ingredient Brands

For butter, I recommend using brands like Land O’Lakes or Challenge. They are high quality and melt well. For sugars, Domino is a reliable choice for both brown and granulated sugar. When it comes to eggs, I prefer large eggs from local farms or organic brands for freshness.

For flour, King Arthur Baking Company offers a great all-purpose option. For the white chocolate chips, Ghirardelli or Nestlé Toll House are both excellent. Lastly, for dried cranberries, look for Ocean Spray or a local brand that uses no added sugar.

Step-by-Step Instructions

Preparation Overview

First, gather all your ingredients. You will need butter, sugars, eggs, flour, baking powder, salt, white chocolate chips, and dried cranberries. This recipe is easy to follow and takes about 15 minutes to prep. You will bake the blondies for 25 to 30 minutes.

Detailed Cooking Steps

1. Preheat the Oven: Start by heating your oven to 350°F (175°C). Grease or line a 9×13 inch baking pan with parchment paper for easy removal.

2. Combine Wet Ingredients: In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar. Make sure the mixture is smooth.

3. Add Eggs and Vanilla: Crack in the eggs, one at a time. Whisk well after each egg. Then, stir in pure vanilla extract for added flavor.

4. Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually mix this into the wet ingredients. Stir gently until just blended. Avoid overmixing.

5. Fold in Chocolate and Cranberries: Gently fold in the white chocolate chips and dried cranberries. Make sure they are evenly mixed in without breaking them.

6. Transfer to Baking Pan: Pour the batter into the prepared baking pan. Spread it evenly using a spatula.

7. Bake: Place the pan in the oven. Bake for 25-30 minutes. Look for golden edges and use a toothpick to check for doneness. It should have a few moist crumbs.

8. Cool and Cut: Let the blondies cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. After cooling, slice them into square pieces.

Tips for Even Baking

– Make sure your oven is fully preheated before baking.

– Use a light-colored pan to avoid burning the blondies.

– Rotate the pan halfway through baking for even heat distribution.

– Check for doneness a couple of minutes early to avoid overbaking.

These steps will help you create tasty white chocolate cranberry blondies every time!

Tips & Tricks

How to Avoid Dry Blondies

To keep your blondies soft and chewy, do not overbake them. Check for doneness early. The edges should be golden, but the center can still look a bit undercooked. A toothpick should come out with a few moist crumbs. This means your blondies will stay soft and delicious.

Best Practices for Mixing Batter

Mix your wet and dry ingredients separately first. This helps ensure even blending. When you combine them, stir gently. Overmixing can make the blondies tough. Just mix until you can no longer see dry flour. Then fold in the white chocolate and cranberries carefully. This keeps them intact and evenly spread.

Equipment Recommendations

Use a 9×13 inch pan for the best results. A light-colored pan helps with even baking. Line it with parchment paper for easy removal. A rubber spatula works great for folding in ingredients. Lastly, a whisk will help you mix the wet ingredients well. Having the right tools makes your baking easier and more fun!

Variations

Flavor Substitutions

You can change the flavors in your blondies. For a fun twist, use dark chocolate chips instead of white. This gives a rich taste that pairs well with cranberries. You could also swap dried cranberries for dried cherries or apricots. Each fruit adds a new layer of flavor. Try adding a pinch of cinnamon or nutmeg for warmth. These spices can brighten up the overall taste.

Add-Ins and Toppings

Adding different ingredients can make your blondies unique. Consider mixing in chopped nuts, like walnuts or pecans. This adds crunch and depth. You can also top the blondies with a drizzle of melted chocolate. Another idea is to sprinkle sea salt on top for a sweet-salty contrast. Experiment with shredded coconut or even mini marshmallows for a fun twist.

Gluten-Free and Vegan Options

You can make these blondies gluten-free by using almond flour or a store-bought gluten-free blend. Just be sure to check the packaging for baking instructions. For a vegan version, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water, let it sit for five minutes, and use it in place of one egg. Use vegan butter or coconut oil to keep the blondies rich and moist.

Storage Info

Proper Storage Techniques

To keep your white chocolate cranberry blondies fresh, store them in an airtight container. Line the container with parchment paper. This will help avoid sticking. Keep it at room temperature for the best taste. If your kitchen is warm, consider refrigerating them. This will help them stay firm and fresh.

Freezing Instructions

You can freeze these blondies for later enjoyment. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped pieces in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight or at room temperature for a few hours.

Shelf Life and Freshness Tips

When stored properly, these blondies last about a week at room temperature. If you keep them in the fridge, they can last up to two weeks. Always check for signs of spoilage, like changes in color or smell. For the best taste, enjoy them within the first few days.

FAQs

Can I use different types of chocolate?

Yes, you can swap white chocolate for dark or milk chocolate. Each type brings a unique flavor. Dark chocolate gives a rich taste, while milk chocolate adds sweetness. You can even mix different chocolates for a fun twist. Just remember to adjust the sweetness if needed.

How do I know when the blondies are done?

To check if the blondies are ready, look for golden edges. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are done. Avoid overbaking, as this can make them dry. Your goal is a soft, chewy texture.

Can I make these ahead of time?

Absolutely! You can make blondies a day or two in advance. Just store them in an airtight container at room temperature. For longer storage, you can freeze them. Wrap each blondie in plastic wrap and place them in a freezer bag. They will stay fresh for up to three months.

You’ve learned about the key ingredients and how to bake perfect blondies. Each step matters, from mixing to baking. Use tips to keep them moist and flavorful. Explore variations for your taste buds, and don’t worry about storage; I’ve shared the best methods. Remember, blondies can adapt to fit your needs. Follow these insights for great results every time. Enjoy your baking journey and the tasty rewards!

- 1 cup unsalted butter, melted - 1 cup packed light brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon fine salt - 1 cup white chocolate chips - 1 cup dried cranberries The base of these blondies is the unsalted butter. It gives a rich flavor and moist texture. Light brown sugar adds sweetness and a hint of caramel. The granulated sugar balances the sweetness. Eggs help bind the mix and add fluffiness. Pure vanilla extract enhances the overall taste. All-purpose flour is the main dry ingredient. It gives structure to the blondies. Baking powder helps them rise slightly, making them soft. Fine salt boosts all the flavors in the dessert. White chocolate chips melt beautifully, adding creaminess. Dried cranberries provide a tangy contrast that brightens each bite. For butter, I recommend using brands like Land O'Lakes or Challenge. They are high quality and melt well. For sugars, Domino is a reliable choice for both brown and granulated sugar. When it comes to eggs, I prefer large eggs from local farms or organic brands for freshness. For flour, King Arthur Baking Company offers a great all-purpose option. For the white chocolate chips, Ghirardelli or Nestlé Toll House are both excellent. Lastly, for dried cranberries, look for Ocean Spray or a local brand that uses no added sugar. First, gather all your ingredients. You will need butter, sugars, eggs, flour, baking powder, salt, white chocolate chips, and dried cranberries. This recipe is easy to follow and takes about 15 minutes to prep. You will bake the blondies for 25 to 30 minutes. 1. Preheat the Oven: Start by heating your oven to 350°F (175°C). Grease or line a 9x13 inch baking pan with parchment paper for easy removal. 2. Combine Wet Ingredients: In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar. Make sure the mixture is smooth. 3. Add Eggs and Vanilla: Crack in the eggs, one at a time. Whisk well after each egg. Then, stir in pure vanilla extract for added flavor. 4. Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually mix this into the wet ingredients. Stir gently until just blended. Avoid overmixing. 5. Fold in Chocolate and Cranberries: Gently fold in the white chocolate chips and dried cranberries. Make sure they are evenly mixed in without breaking them. 6. Transfer to Baking Pan: Pour the batter into the prepared baking pan. Spread it evenly using a spatula. 7. Bake: Place the pan in the oven. Bake for 25-30 minutes. Look for golden edges and use a toothpick to check for doneness. It should have a few moist crumbs. 8. Cool and Cut: Let the blondies cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. After cooling, slice them into square pieces. - Make sure your oven is fully preheated before baking. - Use a light-colored pan to avoid burning the blondies. - Rotate the pan halfway through baking for even heat distribution. - Check for doneness a couple of minutes early to avoid overbaking. These steps will help you create tasty white chocolate cranberry blondies every time! To keep your blondies soft and chewy, do not overbake them. Check for doneness early. The edges should be golden, but the center can still look a bit undercooked. A toothpick should come out with a few moist crumbs. This means your blondies will stay soft and delicious. Mix your wet and dry ingredients separately first. This helps ensure even blending. When you combine them, stir gently. Overmixing can make the blondies tough. Just mix until you can no longer see dry flour. Then fold in the white chocolate and cranberries carefully. This keeps them intact and evenly spread. Use a 9x13 inch pan for the best results. A light-colored pan helps with even baking. Line it with parchment paper for easy removal. A rubber spatula works great for folding in ingredients. Lastly, a whisk will help you mix the wet ingredients well. Having the right tools makes your baking easier and more fun! {{image_4}} You can change the flavors in your blondies. For a fun twist, use dark chocolate chips instead of white. This gives a rich taste that pairs well with cranberries. You could also swap dried cranberries for dried cherries or apricots. Each fruit adds a new layer of flavor. Try adding a pinch of cinnamon or nutmeg for warmth. These spices can brighten up the overall taste. Adding different ingredients can make your blondies unique. Consider mixing in chopped nuts, like walnuts or pecans. This adds crunch and depth. You can also top the blondies with a drizzle of melted chocolate. Another idea is to sprinkle sea salt on top for a sweet-salty contrast. Experiment with shredded coconut or even mini marshmallows for a fun twist. You can make these blondies gluten-free by using almond flour or a store-bought gluten-free blend. Just be sure to check the packaging for baking instructions. For a vegan version, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water, let it sit for five minutes, and use it in place of one egg. Use vegan butter or coconut oil to keep the blondies rich and moist. To keep your white chocolate cranberry blondies fresh, store them in an airtight container. Line the container with parchment paper. This will help avoid sticking. Keep it at room temperature for the best taste. If your kitchen is warm, consider refrigerating them. This will help them stay firm and fresh. You can freeze these blondies for later enjoyment. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped pieces in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight or at room temperature for a few hours. When stored properly, these blondies last about a week at room temperature. If you keep them in the fridge, they can last up to two weeks. Always check for signs of spoilage, like changes in color or smell. For the best taste, enjoy them within the first few days. Yes, you can swap white chocolate for dark or milk chocolate. Each type brings a unique flavor. Dark chocolate gives a rich taste, while milk chocolate adds sweetness. You can even mix different chocolates for a fun twist. Just remember to adjust the sweetness if needed. To check if the blondies are ready, look for golden edges. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are done. Avoid overbaking, as this can make them dry. Your goal is a soft, chewy texture. Absolutely! You can make blondies a day or two in advance. Just store them in an airtight container at room temperature. For longer storage, you can freeze them. Wrap each blondie in plastic wrap and place them in a freezer bag. They will stay fresh for up to three months. You’ve learned about the key ingredients and how to bake perfect blondies. Each step matters, from mixing to baking. Use tips to keep them moist and flavorful. Explore variations for your taste buds, and don’t worry about storage; I’ve shared the best methods. Remember, blondies can adapt to fit your needs. Follow these insights for great results every time. Enjoy your baking journey and the tasty rewards!

White Chocolate Cranberry Blondies

Indulge in the ultimate dessert with these White Chocolate Cranberry Blondies Delight! Combining creamy white chocolate chips and tart cranberries, these soft, chewy blondies are perfect for any occasion. With easy-to-follow instructions, you can whip up this sweet treat in no time. Don't miss out on the deliciousness—click to explore the full recipe and bring these mouthwatering blondies to your kitchen today! #Blondies #DessertRecipes #Baking #WhiteChocolateCranberry
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Ingredients
  

1 cup unsalted butter, melted

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon fine salt

1 cup white chocolate chips

1 cup dried cranberries

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly or lining it with parchment paper to ensure easy removal of the blondies once baked.

    Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until the mixture is smooth and well-integrated.

      Add Eggs and Vanilla: Crack in the eggs one at a time, whisking thoroughly after each addition to ensure everything is well combined. Stir in the pure vanilla extract for flavor.

        Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine salt. Gradually incorporate this dry mixture into the wet ingredients, stirring gently until just blended. Be careful not to overmix.

          Fold in Chocolate and Cranberries: Gently fold in the white chocolate chips and dried cranberries, making sure they are evenly distributed throughout the batter without breaking them.

            Transfer to Baking Pan: Pour the luscious batter into your prepared baking pan and spread it out evenly using a spatula.

              Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Look for the edges to turn golden brown and check that a toothpick inserted in the center comes out with few moist crumbs.

                Cool and Cut: Allow the blondies to cool in the pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely before slicing into square pieces.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12-16

                    - Presentation Tips: To serve, arrange the blondies on a decorative platter. For an elegant touch, sprinkle some extra dried cranberries and white chocolate shavings on top before serving. These blondies are delightful warm or at room temperature! Enjoy your sweet treat!

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