Cranberry and White Chocolate Blondies

Name: Cranberry and White Chocolate Blondies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: International
Ingredients: 170 g unsalted butter; 220 g light brown sugar; 1 large egg; 1 large egg yolk; 2 teaspoons vanilla extract; 210 g all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon fine salt; 150 g white chocolate, roughly chopped; 100 g dried cranberries; 40 g white chocolate, for drizzling; 1 tablespoon icing sugar; 80 g fresh cranberries, for decorating; 2 small rosemary sprigs, for decorating

🍰 Dessert 🥨 Snack 🎄 Christmas

Chewy cranberry and white chocolate blondies finished with snowy star-shaped sugar and a festive cranberry-and-rosemary garnish.

20 min prep30 min cookEasy8 servings

Ingredients

170 g unsalted butter→

220 g light brown sugar→

1 large egg→

1 large egg yolk→

2 teaspoons vanilla extract→make it yourself

210 g all-purpose flour→

1 teaspoon baking powder→

1/2 teaspoon fine salt→

150 g white chocolate, roughly chopped→

100 g dried cranberries→

40 g white chocolate, for drizzling→

1 tablespoon icing sugar→make it yourself

80 g fresh cranberries, for decorating→

2 small rosemary sprigs, for decorating→

Tap an ingredient to explore it

Method

Preheat the oven to 180°C (160°C fan).

Line a 20 cm square baking tin with baking paper.

Melt the butter in a saucepan.

Take the saucepan off the heat.

Stir the brown sugar into the melted butter.

Whisk in the egg, egg yolk, and vanilla extract.

Stir the flour, baking powder, and salt together in a separate bowl.

Fold the dry ingredients into the butter mixture until just combined.

Fold in the chopped white chocolate and dried cranberries.

Spread the batter evenly in the prepared tin.

Bake for 25 to 30 minutes, until the edges are set and the center is just firm.

Cool the blondies completely in the tin.

Lift the blondies out of the tin.

Melt the remaining white chocolate.

Drizzle the melted chocolate over the blondies.

Let the drizzle set.

Cut the blondies into 16 squares.

Place paper star stencils on the blondies.

Dust icing sugar over the stencils.

Remove the stencils carefully.

Arrange the fresh cranberries and rosemary sprigs around the blondies on a serving platter.

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