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- 1 cup (2 sticks) unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon salt - 1 cup dried cranberries - 1 cup white chocolate chips These ingredients create a rich and sweet base. The butter gives moisture, while sugars add sweetness. Eggs add structure and lift. The flour combines everything, making it chewy. You can swap some ingredients if needed. For butter, use coconut oil for a dairy-free option. Brown sugar can be replaced with coconut sugar for a less sweet taste. If you want fewer calories, use egg whites instead of whole eggs. Always use fresh ingredients. Look for butter that is unsalted. This lets you control the salt level. Use high-quality white chocolate for a creamy taste. Choose dried cranberries without added sugar. This keeps the flavors balanced. Start by preheating your oven to 350°F (175°C). This step helps your blondies bake evenly. Next, prepare a 9x13 inch baking pan. You can grease it or line it with parchment paper. Using parchment paper makes it easy to lift out the blondies later. In a large bowl, combine 1 cup of melted unsalted butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Whisk them together until smooth. This mix should feel creamy. Next, add 3 large eggs, one at a time. Make sure to mix well after each egg. Finally, stir in 1 teaspoon of vanilla extract for that warm flavor. Take another bowl and whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. This step ensures that your baking powder and soda spread evenly. Slowly add this dry mix to your wet ingredients. Stir gently until just combined. Overmixing can make your blondies tough, so be careful. Once mixed, gently fold in 1 cup of dried cranberries and 1 cup of white chocolate chips. This gives your blondies their chewy texture and sweet flavor. Pour the batter into the prepared pan and spread it evenly. Bake in the oven for 25 to 30 minutes. Check for doneness by inserting a toothpick in the center. It should come out with a few moist crumbs, not wet batter. After baking, remove the pan from the oven. Let it cool for about 10 minutes. If you used parchment paper, lift the blondies out carefully. Place them on a wire rack to cool completely. Once cooled, cut them into squares. For a fun touch, dust with powdered sugar and add extra cranberries and white chocolate chips on top. Enjoy your sweet and chewy treat! Baking time can vary based on your oven. Start checking for doneness at 25 minutes. Stick a toothpick in the center. If it comes out with moist crumbs, they are ready. If it has wet batter, bake for a few more minutes. Always trust your eyes and nose; they will guide you. For soft and chewy blondies, avoid overmixing the batter. Mix just until combined. Be gentle when folding in cranberries and white chocolate. This helps keep them thick and chewy. Cooling the blondies in the pan for ten minutes helps them set. This step is key for a good texture. One big mistake is not measuring ingredients correctly. Use a kitchen scale for accuracy. Another mistake is not greasing the pan. This makes removing the blondies tricky. Lastly, avoid opening the oven door too often. Each time you do, heat escapes, affecting the bake. Stick to these tips, and you’ll have delicious blondies every time! {{image_2}} Adding nuts can give your blondies a nice crunch. I love using chopped walnuts or pecans. They add a rich flavor and a bit of texture. Simply fold in one cup of your chosen nuts when you mix in the cranberries and chocolate chips. This little change can make a big difference. You can switch up the flavors to fit your mood. Try using dark chocolate chips instead of white chocolate. They create a deep, rich taste. You can also add orange zest for a bright twist. Just one tablespoon of zest can lift the flavors. Don't be afraid to mix it up! To make these blondies gluten-free, use a gluten-free flour blend. Make sure it has a good mix of starches and proteins. You can also add a teaspoon of xanthan gum to help with texture. This way, everyone can enjoy these sweet and chewy treats without worry. To keep your cranberry white chocolate blondies fresh, store them in an airtight container. This keeps moisture in and helps them stay chewy. Place a piece of parchment paper between layers to prevent sticking. You can also add a slice of bread to help maintain moisture. If you want to save some blondies for later, freezing is a great option. First, let them cool completely. Then, cut them into squares and wrap each piece in plastic wrap. Place the wrapped blondies in a freezer-safe bag. They will stay fresh for up to three months. When you're ready to eat one, simply thaw it at room temperature. When stored properly at room temperature, these blondies last about five days. If you keep them in the fridge, they can last up to a week. Just remember to seal them well to maintain their sweet and chewy texture. You can tell the blondies are done when the edges are golden brown. Insert a toothpick in the center. If it comes out with a few moist crumbs, it's ready. If the toothpick has wet batter, bake for a few more minutes. Keep an eye on them to avoid overbaking. Yes, you can make these blondies a day in advance. Just cool them completely after baking. Then, store them in an airtight container at room temperature. This will help the flavors meld together, making them even tastier. If you want a change from white chocolate, you can use dark chocolate. You can also try semi-sweet chocolate chips for a richer flavor. Chopped nuts or butterscotch chips also make great substitutes. To make vegan blondies, you can use plant-based butter instead of regular butter. Replace the eggs with flax eggs or applesauce. Use dairy-free white chocolate chips to keep the flavor intact. Fresh cranberries can be used, but they are tart. You may want to add extra sugar to balance the flavor. Chop them into smaller pieces to mix better into the batter. This blog post covered all you need to make perfect cranberry white chocolate blondies. We explored ingredient lists, easy swaps, and tips for quality. I shared step-by-step baking instructions, plus ways to ensure the right texture. You learned about variations, storage tips, and common mistakes to avoid. As you bake, remember to have fun and try different flavors. Enjoy your blondies!

Cranberry White Chocolate Blondies

Indulge in the deliciousness of Cranberry Bliss Blondies, a perfect treat for any occasion! With a rich blend of buttery sweetness, tart cranberries, and creamy white chocolate, these easy-to-make blondies will satisfy your dessert cravings. Discover the step-by-step recipe and impress your friends and family with this mouthwatering dessert. Click to explore the full recipe and elevate your baking game today!
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Ingredients
  

1 cup (2 sticks) unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup dried cranberries

1 cup white chocolate chips

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper.

    Mix Butter and Sugars: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined.

      Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.

          Fold in Add-ins: Gently fold in the dried cranberries and white chocolate chips until evenly distributed through the batter.

            Spread in Pan: Pour the batter into the prepared baking pan and spread it out evenly with a spatula.

              Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

                Cool and Cut: Remove from the oven and allow to cool in the pan for about 10 minutes. Then lift out using the parchment paper (if used) and let cool completely on a wire rack. Once cooled, cut into squares.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 16

                    - Presentation Tips: Serve the blondies dusted with powdered sugar and garnish with extra dried cranberries and white chocolate chips on top for a festive touch.