Cranberry White Chocolate Blondies

Ingredients

• 1 cup unsalted butter (2 sticks; melted)
• 1.75 cup light brown sugar (packed)
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 2.5 cup all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking powder
• 0.5 tsp kosher salt
• 1 cup white chocolate chips
• 1 cup dried cranberries (Reserve a few for the topping.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a 9 × 9-inch pan with parchment paper and set it aside.

2. 2

   In a large bowl, stir the melted butter and packed brown sugar together until fully combined.

3. 3

   Add the eggs one at a time, stirring well after each addition.

4. 4

   Stir in the vanilla extract.

5. 5

   In a medium bowl, whisk together the flour, cornstarch, baking powder, and kosher salt.

6. 6

   Gradually add the flour mixture to the butter mixture, stirring just until no dry streaks remain.

7. 7

   Fold in the white chocolate chips and most of the dried cranberries, reserving a few cranberries for the topping.

8. 8

   Spread the batter evenly in the prepared pan. Scatter the reserved cranberries on top.

9. 9

   Bake for 35–40 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.

10. 10

    Let the blondies cool completely in the pan before cutting and serving.

Notes

If using salted butter, reduce the kosher salt slightly. Spoon and level the flour rather than packing it into the measuring cup. The source recommends sweetened dried cranberries. Store airtight at room temperature for up to 3 days, refrigerate for up to 5 days and bring to room temperature before serving, or freeze individually wrapped bars for up to 2 months and thaw at room temperature.

Nutrition per serving

• dessert
• bars
• baked
• holiday
• vegetarian