Description
Buttery, chewy squares studded with White Chocolate Cranberry Blondies goodness that everyone will request the recipe for.
Ingredients
- 115g unsalted butter, melted
- 90g caster sugar
- 60g light brown sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 140g plain flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 110g dried cranberries
- 110g white chocolate chips
Instructions
- Preheat oven to 175°C and line a 20cm square tin with baking parchment.
- Melt butter and let cool slightly while gathering other ingredients.
- Whisk both sugars into the cooled melted butter until pale and creamy, about 2 minutes.
- Beat in egg and vanilla until mixture is glossy and thick.
- Fold in flour, baking powder, and salt just until no flour streaks remain.
- Gently stir in cranberries and white chocolate chips, distributing evenly.
- Spread mixture into prepared tin and smooth top lightly.
- Bake 23-27 minutes until edges are set but center looks slightly underdone.
- Cool completely in tin before cutting into squares, at least 2 hours.
Notes
Store in an airtight container for up to 4 days. These freeze well wrapped tightly for up to 3 months. Don’t rush the cooling time or they’ll crumble when cut.
- Prep Time: 12 minutes
- Cook Time: 25 minutes