Cranberry Blondies (White Chocolate Chips)

Cranberry Almond White Chocolate Brownies are chewy and fudgy and completely irresistible. This is a festive, easy dessert recipe perfect for the holidays.

Brownies:
¾ cups butter
8 oz white chocolate chips
1 ⅓ cup granulated sugar
3 eggs
1 tsp. pure vanilla extract
¼ tsp. pure almond extract
½ tsp. sea salt
2 cups all-purpose flour, unbleached
⅓ cup dried cranberries

Topping:
6 oz white chocolate chips
⅓ cup almonds, sliced
⅓ cup dried cranberries

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Brownies:
In glass bowl, microwave one stick (½ cup) butter and white chocolate for 60-90 seconds, stirring every 30 seconds until melted. Stir in remaining ¼ cup softened butter until melted. Stir in sugar. Add eggs, mixing well after each addition. Add vanilla, almond extract, and salt and stir. Mix in flour just until incorporated. Stir in cranberries. Spread batter into a greased 13x9" pan.

Bake 17-20 minutes or until tester comes out mostly clean with some fudgy crumbs. Let cool.

Make the Topping:
Melt 3 oz white chocolate and drizzle over bars. Immediately sprinkle with cranberries, almonds, and remaining chips.