White Chocolate & Cranberry Blondies

12 Days of Christmas with LG,BE

Day 7:

Sure, brownies are pretty awesome… but have you ever had a Blondie?

Essentially a regular chewy brownie minus the cocoa powder but that makes it taste like a butter tart instead and it’s so dreamy. I recommend that if you plan on making these for your family or friends, allow at least one overnight time period from when you’re planning to share since the blondies take a few hours for the butter to solidify and set firmly. If you don’t know what I’m talking about, think of an ooey gooey butter tart with a very loose centre. A messy nightmare.


  • 1 cup of light brown sugar
  • 1/2 cup of melted unsalted butter (yes, melted)
  • 1 egg
  • 1 cup of all purpose flour
  • 1/4 tsp of baking soda
  • 1/2 tsp of baking powder
  • 1 tsp of vanilla extract
  • 1/8 tsp of salt
  • 3/4 cup of white chocolate chips
  • 1 cup of dried cranberries

Start by preheating the oven to 350ºF. Using baking spray, grease a 9 x 13 oven proof dish set to the side.

In a large bowl, beat together the brown sugar and melted butter using a hand mixer. You aren’t really “creaming” them like in a regular recipe since the butter is melted and there’s no more air that can be whipped into it, however the consistency should look like caramel almost — glossy and homogenous.

Next, add the egg and vanilla extract and beat on a medium speed. Next, add in the baking powder, baking soda, salt, and the flour in increments until evenly incorporated. The less you mix once the flour is added, the less gluten will develop which is sort of what you’re looking for when it comes to a chewy moist bar.

Next, using a spatula, fold in the white chocolate chips and dried cranberries before pouring into the greased baking dish. Put in the oven for 25 minutes, checking with a toothpick to see if the bar is cooked all the way through. If not, add another 5 minutes in the oven. They dough will look puffy when you first bring it out of the oven, but they will eventually sink.

I know these are going to look so dang delicious the second they get out of the oven but you need to let them COMPLETELY COOL. I learned my first time making these that they were super soft because of the melted butter in the recipe and I could barely cut into them without a sqaure falling apart, even after an hour of waiting.

Again, I suggest waiting overnight or until the next day to dig into these blondies where by that point, they will firm up and be a lot easier to cut into bars. Freeze a few of these for a sweet treat on Christmas because man oh man, they are super addicting.

Peace and good eats,

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