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Irresistible Creamy White Chocolate Cranberry Blondies

Irresistible Creamy White Chocolate Cranberry Blondies You’ll Love

Enjoy the delightful taste of irresistible creamy white chocolate cranberry blondies—a sweet and chewy treat perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 blondies
Course: Dessert
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Substitution: Use plant-based butter for a dairy-free option.
  • 1 cup Brown Sugar Substitution: Coconut sugar can be used for a slightly different taste.
  • 1 cup Granulated Sugar
  • 2 large Eggs Can substitute with flax eggs for a vegan option.
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour Substitution: Whole wheat flour for a healthier version, or gluten-free blend for gluten-free bakers.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
For the Mix-Ins
  • 1 cup White Chocolate Chips Substitution: Dark chocolate chips for a richer flavor.
  • 1 cup Dried Cranberries Substitution: Use dried cherries or raisins for a different twist.

Equipment

  • 8x8-inch baking dish
  • medium saucepan
  • Mixing bowls

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Line an 8x8-inch baking dish with parchment paper.
  3. Melt the unsalted butter over low heat in a medium saucepan, stirring occasionally.
  4. Stir in both the brown sugar and granulated sugar until well combined.
  5. Whisk in the eggs one at a time along with the vanilla extract.
  6. In a separate bowl, whisk together flour, baking powder, and salt; fold into wet ingredients until just combined.
  7. Fold in white chocolate chips and dried cranberries until evenly distributed.
  8. Pour the batter into the prepared dish and smooth it out evenly. Bake for 25-30 minutes until the top is golden and slightly gooey in the middle.

Notes

Serve warm with a scoop of vanilla ice cream for an extra indulgent finish.