Description
Delightfully chewy cranberry white chocolate blondies bursting with tart fresh cranberries, sweet white chocolate, and crunchy pistachios. Perfect for holiday treats or anytime you crave a sweet and nutty bar.
Ingredients
Scale
Blondie Base
- 150 grams brown sugar (¾ cup), lightly packed
- 50 grams granulated sugar (¼ cup)
- 113 grams unsalted butter (½ cup, 1 stick), 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 all-purpose flour (1 ⅓ cups)
Mix-ins
- 100 grams fresh cranberries (1 cup), rinsed and dried
- 75 grams white chocolate chips or chunks (½ cup)
- 50 grams shelled pistachios (½ cup), chopped
Instructions
- Prepare Ingredients: At least 30 minutes before baking, take the eggs out of the refrigerator to come to room temperature. Measure out all other ingredients. Melt the butter and allow it to cool slightly. Chop the pistachios and white chocolate chunks if using. Rinse the fresh cranberries in cool water, drain, and pat dry 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 (20 cm) pan with parchment paper or grease with non-stick cooking spray.
- Mix Sugars and Butter: In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter until well combined.
- Add Eggs and Vanilla: Whisk in the whole egg, egg yolk, and vanilla extract until the mixture is smooth and well incorporated, about 30 seconds.
- Add Dry Ingredients: Stir in the baking powder, kosher salt, and all-purpose flour using a silicone spatula or mixing spoon. Mix for about 30 seconds to deliberately develop some gluten for chewiness.
- Fold in Mix-ins: Gently fold in the 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 in the center comes out clean and the top is golden brown.
- Cool and Serve: Remove from oven and place the pan on a wire rack to cool for at least 15 minutes to let the blondies set before slicing.
- Storage: Store any leftovers in an airtight container at room temperature for up to 5 days.
Notes
- Use fresh cranberries for a tart contrast to the sweet white chocolate and pistachios.
- Allowing the eggs to come to room temperature helps create a smooth batter and even baking.
- Do not overmix the batter to avoid tough blondies; mix just enough to combine ingredients.
- Chilling the batter for 10-15 minutes before baking can enhance texture but is optional.
- Replace pistachios with chopped walnuts or almonds if preferred or to accommodate allergies.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
