White Chocolate Cranberry Blondie Bars
Indulge in the irresistible sweetness of White Chocolate Cranberry Blondie Bars, the perfect fusion of soft, buttery blondies and festive flavors. These decadent treats combine creamy white chocolate chips with tangy bursts of dried cranberries for a balance of richness and zing in every bite. Made with pantry staples like light brown sugar and all-purpose flour, these blondie bars are easy to whip up in just 15 minutes of prep time and bake to golden perfection in under half an hour. Whether you're crafting holiday desserts or simply treating yourself, these chewy, golden bars are ideal for any occasion. Served as squares or bars, they’re a versatile crowd-pleaser sure to become a new favorite in your baking repertoire.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Light brown sugar
- 50 grams Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 150 grams White chocolate chips
- 100 grams Dried cranberries
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan, melt the butter over low heat. Once melted, set aside to cool slightly.
In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk together until smooth and uniform.
Add the eggs and vanilla extract to the sugar mixture and whisk until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix.
Fold in the white chocolate chips and dried cranberries until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it into an even layer with a spatula.
Bake in the preheated oven for 25-28 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the blondie slab out of the pan. Cut into bars or squares and serve.
Nutrition Facts
Calories |
4446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 117.7 g | 588% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 1913 mg | 83% | |
| Total Carbohydrate | 629.4 g | 229% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 410.5 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 446 mg | 34% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
