Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 ⅓ cups brown sugar
- ½ cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
- Reynolds Wrap® Aluminum Foil
Why This Recipe Is A Must Try
These blondies combine the tartness of cranberries with the creamy sweetness of white chocolate. They offer a perfect balance of flavors and a chewy texture that makes every bite satisfying. Great for holidays or any time you want a special treat.
Cooking Advice
- Use fresh or dried cranberries to add a nice tangy contrast.
- Be careful not to overbake; check with a toothpick to keep them moist inside.
- Gently fold in the white chocolate chips to prevent melting before baking.
- Be careful not to overbake; check with a toothpick to keep them moist inside.
- Gently fold in the white chocolate chips to prevent melting before baking.
Directions
Heat your oven to 350°F and lining an 8x8-inch pan with aluminum foil to make cleanup easier. In a small bowl, whisk together the flour and baking powder. In a larger bowl, cream the brown sugar and butter until smooth and well combined. Then, add the egg and vanilla, mixing everything together. Gradually stir in the flour mixture until just combined. Gently fold in the white chocolate chips and dried cranberries. Pour the batter into your prepared pan, spreading it out evenly. Bake for about 35 to 40 minutes, or until the edges look set and are starting to pull away from the sides. Let it cool on a wire rack for around 15 minutes before cutting and serving.
How To Enjoy This Dish
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also pair well with a hot cup of coffee or tea. Cut into small squares for easy sharing at parties.
Leftover Tips
Store in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate and bring to room temperature before serving. You can also freeze individual portions wrapped tightly for up to 3 months.
