Delicious cranberry and white chocolate blondies! These are perfect for Christmas baking and make great party pot luck treats!
Right off the bat, I'll tell you that these white chocolate blondies packed with juicy dried cranberries are good! As much as I love a traditional chocolate brownie, I'd probably choose blondies over them any day.
It's the buttery brown sugar taste that gets me every time, and along with the white chocolate, they're a complete win-win. If you're a Starbucks Cranberry Bliss Bar lover, then you'll get it. These are almost exactly like the bliss bar except these don't have the frosting on top, just more white chocolate.
Tips for making the best white chocolate blondies.
Make sure your butter is soft. If you forget to leave it sitting out on the counter like I do most of the time, a quick 7-10 seconds in the microwave will save you. Because if your butter isn't soft it won't cream properly when you mix it with the sugars and that can affect how airy your baking will be.
Once you start adding the eggs, don't forget to scrape down the sides of the bowl with a spatula so that all of the ingredients are getting mixed together evenly.
Once you have the batter completely mixed, it's time to add it to the pan. You'll find that this is quite a stiff batter but try and press it outwards towards the edges of the pan before placing in the oven.
Decorating your white chocolate blondies.
I went with an easy (heavy) drizzle of melted white chocolate. It's simple and the more white chocolate the better in my opinion! The sprinkle of powdered sugar is optional, but I like it purely for the holidays.
Storing the white chocolate blondies.
You can keep these in an airtight container on the countertop for 3-4 days. They're really good when warmed in the microwave for 4-5 seconds. You could also freeze them for 1-2 months.
