Description
Chewy, buttery blondies studded with creamy white chocolate chunks, tart dried cranberries, and a hint of fresh orange zest. These bars bake up with crisp edges and a soft center, making them a perfect holiday or anytime treat.
Ingredients
- 3/4 cup (170 g) unsalted butter, melted and cooled
- 1 cup (200 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- Zest of 1 medium orange
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 oz (170 g) white chocolate bar, chopped
- 3/4 cup (90 g) sweetened dried cranberries, chopped if large
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×9-inch pan with parchment paper.
- Whisk melted butter and brown sugar until smooth.
- Rub orange zest into granulated sugar until fragrant; add to butter mixture and stir.
- Whisk in eggs and vanilla until blended.
- Stir in flour, baking powder, and salt just until combined.
- Fold in most of the white chocolate and cranberries, reserving some for topping.
- Spread batter evenly in the pan. Sprinkle reserved mix-ins on top.
- Bake 30–35 minutes, until golden and center is just set. A toothpick should come out with moist crumbs.
- Cool completely in the pan, then lift out and cut into 16 squares.
Notes
- Do not overbake; blondies should stay soft and chewy.
- Chopped white chocolate bars melt better than chips.
- Swap cranberries for cherries, raisins, or apricots for variety.
- Can double recipe in a 9×13-inch pan; adjust bake time.
- Top with a simple orange glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 220
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
