Description
Soft and chewy cranberry blondies filled with tart fresh cranberries, crunchy walnuts, and creamy white chocolate. These buttery dessert bars strike the perfect balance between sweet and tangy in every bite.
Ingredients
- 1 cup packed brown sugar
- 1/3 cup unsalted butter
- 1 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 cup fresh cranberries, chopped
- 1 tablespoon powdered sugar
- 1/4 cup walnuts, chopped
- 1/2 cup white chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- Melt butter and brown sugar in a saucepan over low heat, stirring until smooth. Cool slightly.
- Whisk egg into cooled mixture. Stir in vanilla and almond extract.
- In a separate bowl, whisk flour, baking powder, and baking soda.
- Gradually add dry ingredients to wet mixture and stir until just combined.
- Toss cranberries with powdered sugar.
- Fold cranberries, walnuts, and 1/4 cup white chocolate chips into batter.
- Spread evenly into prepared pan.
- Bake about 25 minutes, until center is set and toothpick comes out clean.
- Cool completely in pan.
- Melt remaining white chocolate and drizzle over cooled blondies.
- Allow drizzle to set before slicing into 9 squares.
Notes
- Check for doneness at 23 minutes to avoid overbaking.
- Dried cranberries may be substituted for a sweeter result.
- Omit walnuts for a nut-free version.
- Store at room temperature up to 3 days or refrigerate up to 1 week.
- Freeze individually wrapped squares up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290 kcal
- Sugar: 24 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
