White Chocolate Cranberry Blondies

5 from 1 vote

White chocolate cranberry blondies feature a soft, chewy blondie base with plenty of gooey white chocolate and soft dried cranberries in every bite!

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 313kcal

Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons honey or agave nectar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup white chocolate chunks or chips
3/4 cup dried cranberries

Instructions

Preheat oven to 350F. Line an 8x8 square baking pan with parchment paper and set aside.
In a stand mixer fitted with paddle attachment or a large bowl with a wooden spoon, beat butter and sugar together until completely creamy.
Beat honey, egg, and vanilla into butter mixture until smooth. In a separate medium bowl, combine flour, baking soda, salt, and nutmeg.
Mix flour mixture into butter mixture until a soft dough forms. Fold white chocolate and cranberries into dough until just combined.
Spread dough into prepared pan and smooth top. Bake blondies at 350F 20-25 minutes until golden brown.
Cool blondies completely in pan on a wire cooling rack. Once cooled, use parchment paper to remove blondies from pan and slice into squares. Enjoy!

Notes

Storing Instructions

Store blondies in an airtight container at room temperature up to 6 days. Blondies may also be frozen up to 1 month.

Nutrition