Classic White Chocolate & Cranberry Blondies

Ingredients

• 115 g Unsalted butter (Melted; keep slightly warm for smoother mixing)
• 1 tbsp Unsalted butter (for greasing tray) (Use to grease the baking tray before lining with parchment)
• 200 g Caster sugar (Fine granulated sugar for a smooth batter)
• 1 pinch Salt (Enhances flavor)
• 1 tsp Vanilla extract (Pure vanilla for fragrance)
• 2 pieces Large eggs (Room temperature)
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 120 g All‑purpose flour (Sifted; added in two batches to avoid lumps)
• 100 g Dried cranberries (Provides chewy sweetness)
• 100 g White chocolate (Chopped into small shards; creates melty pockets)
• 1 sheet Parchment paper (Lined in the baking tray to prevent sticking)

Instructions

1. Preheat Oven

   Set the oven to 180°C (350°F) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 180°C

2. Melt Butter

   Place 115 g of unsalted butter in a small saucepan over low heat. Stir gently until fully melted and slightly warm.

   Time: PT5M

3. Combine Butter and Sugar

   Transfer the melted butter to a mixing bowl. Add the caster sugar and whisk until the mixture looks lighter and a little fluffy.

   Time: PT3M

4. Season the Batter

   Add a pinch of salt and whisk briefly to incorporate.

   Time: PT1M

5. Add Vanilla

   Stir in 1 tsp of vanilla extract.

   Time: PT1M

6. Incorporate Eggs

   Crack the two eggs into the bowl and whisk until the mixture is smooth and glossy.

   Time: PT2M

7. Add Leavening

   Sprinkle 1 tsp baking powder and 0.5 tsp baking soda over the batter and whisk just until combined.

   Time: PT1M

8. Fold in Flour

   Sift the flour and add it in two batches, folding gently with a spatula until the batter is smooth and free of lumps.

   Time: PT3M

9. Add Cranberries & White Chocolate

   Fold in the dried cranberries and the chopped white chocolate pieces until evenly distributed. Stop as soon as they are incorporated.

   Time: PT2M

10. Prepare Baking Tray

    Grease the 9×9 in baking tray with a knob of butter, then line it with parchment paper, shiny side up. Pour the batter into the tray and smooth the top with the back of a spatula.

    Time: PT5M

11. Bake

    Place the tray in the pre‑heated oven and bake for 35–40 minutes, until the edges are crisp and a toothpick inserted in the centre comes out with a few moist crumbs.

    Time: PT38M

    Temperature: 180°C

12. Cool & Slice

    Remove the tray from the oven and let the blondies cool in the pan for about 15 minutes. Then lift the parchment paper, transfer to a cutting board, and cut into squares.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g