Cranberry and White Chocolate Blondies

As I mentioned at the beginning of this month, I have a lot of recipes that I want to share in time for Christmas. With that said, I thought I would attempt to post a recipe every day between now and Christmas Eve – my own version of the 12 days of Christmas if you like.

So the first cab off the Christmas rank is this recipe for Cranberry and White Chocolate Blondies. I have never made blondies before, (only ever brownies), but my sweet-toothed husband has declared these his latest favourite. If you aren’t keen on white chocolate I think that they would also work well with dark, but for some reason that just doesn’t sound as Christmas-sy to me.

These are very easy to make and will keep for a few days in an airtight container. Presuming of course, you don’t have a husband like mine who inhales the batch within an hour of them being removed from the oven.

I have adapted this recipe from one that I found in my KitchenAid Cookbook.

Ingredients – makes approx 24 bite-sized blondies:

  • 100g/3.5 oz white chocolate, for melting
  • 100g/3.5 oz unsalted butter, diced
  • 100g/3.5 oz sugar
  • few drops vanilla extract
  • 2 eggs
  • 60g/2 oz plain (all purporse) flour
  • 75g/2.5 oz white chocolate chips
  • 60g/2 oz dried cranberries, roughly chopped


  • Heat the oven to 180C/160C fan forced/350F.
  • Grease and line a rectangular pan (approx 27cm x 17.5cm x 3.5cm / 11in x 7in x 1.5in) with baking paper.
  • Melt the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water (or you could use your microwave in 30-second bursts, stirring after each burst).
  • Stir until smooth and remove from the heat.
  • In a medium bowl, whisk together the sugar, vanilla and eggs until pale and thick.
  • Gradually mix in the melted chocolate until combined.
  • Add the flour to the bowl and beat to make a smooth batter.
  • Fold in the white choc chips and cranberries.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for approx 25-30 minutes until just firm to the touch. If the middle wobbles then give it another few minutes.
  • Leave to cool in the pan before turning out and cutting into squares.
  • Enjoy!

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4 Responses to Cranberry and White Chocolate Blondies

  1. Mmmmmm blondies. That’s all that need be said 😀

  2. papipnarong says:


  3. Pingback: Blast from the Past: Festive recipes from last year | Recipe Adaptors

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