Description
Delicious cranberry white chocolate blondies featuring tart fresh cranberries, sweet white chocolate, and salty pistachios for a perfect holiday treat.
Ingredients
Scale
Main Ingredients
- 150 grams (¾ cup) brown sugar, preferably dark, lightly packed
- 50 grams (¼ cup) granulated sugar
- 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
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 160 grams (1 ⅓ cups) all-purpose flour
- 100 grams (1 cup) fresh cranberries
- 75 grams (½ cup) white chocolate chips or chunks
- 50 grams (½ cup) shelled pistachios
Instructions
- Prepare Ingredients: At least 30 minutes before baking, take the eggs out of the refrigerator to come to room temperature. Measure out the rest of the ingredients. Melt the butter and set aside to cool slightly. Chop the pistachios and white chocolate chunks, if using. Rinse the fresh cranberries in cool water, let drain, and pat dry with paper towels or a clean kitchen towel.
- Preheat Oven and Prepare Pan: Position an oven rack in the center. 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 cooking spray.
- Mix Sugars and Butter: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and melted butter until combined.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the bowl. Whisk until well incorporated, about 30 seconds.
- Add Dry Ingredients: Add baking powder, salt, and flour to the mixture. Use a silicone spatula or mixing spoon to stir together until well combined, stirring about 30 seconds to develop some gluten for chewiness.
- Fold in Mix-ins: Carefully fold in the fresh cranberries, white chocolate chips or chunks, and pistachios.
- Transfer and Spread: Transfer the batter into the prepared pan and spread it evenly.
- Bake: Bake at 325°F (165°C) for 33 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Slice: Set the pan on a cooling rack for at least 15 minutes to solidify before slicing into squares.
- Store: Store leftover blondies at room temperature in an airtight container for 4-5 days.
Notes
- Use dark brown sugar for richer flavor.
- Chop pistachios and white chocolate for even distribution in the blondies.
- Rinse and thoroughly dry fresh cranberries to avoid excess moisture in the batter.
- Allow eggs to come to room temperature for better mixing and texture.
- If white chocolate chunks are not available, use white chocolate chips.
- Store blondies at room temperature in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 blondie
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
