Cranberry Blondies (Dried Cranberries)

These soft and perfectly chewy blondies start with a buttery cookie base hinted with fresh orange zest and loaded with dried cranberries and sweet white chocolate chunks. The perfect winter blondie.

1 cup (2 sticks) butter (226 g)
1 cup brown sugar (200 g)
½ cup granulated sugar (100 g)
1 tsp. orange zest, freshly grated
2 large eggs, at room temperature
2 tsp. pure vanilla extract
2 cups all-purpose flour, unbleached (260 g)
1 tsp. baking powder
½ tsp. sea salt
½-¾  cup white chocolate, chopped (4 oz)
¾ cup sweetened dried cranberries (120 g)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease a 9x9” square pan with cooking spray. Line with parchment paper to create a sling, with an overhang on all four sides.

Melt the butter and allow it to cool slightly. In a large mixing bowl, add the melted butter and brown sugar. Combine the granulated sugar with the orange zest and rub it between your fingers to release the oils. Add the sugar and orange zest mixture to the bowl and whisk well until combined.

Mix in the eggs and vanilla. Add the flour, baking powder, and salt and mix just until only a few streaks of flour remain. Fold in the white chocolate chips and cranberries, reserving some for the top (if desired).

Pour the batter into the prepared pan and spread it out evenly with an offset spatula. Sprinkle the top with the reserved white chocolate and cranberries. Bake for 30-35 minutes until the blondies are set and the top is golden brown.

Allow to cool, then cut into squares.

Makes 16 servings.