Easy White Chocolate Cranberry Blondies
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 120 g Butter (melted)
- 100 g Granulated Sugar
- 50 g Light Brown Sugar
- 1 Egg (large, at room temperature)
- 2 tsp Vanilla Extract
- 130 g Plain Flour
- Β½ tsp Baking Powder
- ΒΌ tsp Salt
- 125 g Dried Cranberries
- 125 g White Chocolate Chips
- 50 g White Chocolate (melted)
- 25 g Dried Cranberries
- 25 g White Chocolate Chips
Method
- Preheat the oven to 180Β°c (160 fan/ 350 Β°F/ Gas 4) and line a 20cm square baking tin with baking paper.
- In a large mixing bowl beat together the melted butter and sugar until pale and fluffy.
- Add the egg and vanilla extract and mix in.
- Fold in the flour, baking powder and salt.
- Stir in the dried cranberries and white chocolate chips.
- Spoon the mixture into the prepared tin and bake in the oven for 25-30 minutes. The blondies may look a bit underbaked when you take them out of the oven but they will set further on cooling. If they have started to pull away from the edge of the tin they are ready!
- Cool completely (you can speed this up by placing the tin in the fridge), then drizzle with the melted white chocolate and scatter over more dried cranberries and chocolate chips. Leave the chocolate to set before slicing into bars.