Cranberry White Chocolate Blondies

These blondies are buttery, perfectly sweet and slightly tart. The thick, chewy texture makes them the perfect dessert when you're craving something sweet.

These blondies come together so quickly, they are made in one bowl, you can use a spatula or a stand mixer, but the most time consuming part is really just the baking.

The most common question I get usually is related to how I get my bars to be so soft and chewy. Well... here's my secret! To get chewy, soft blondies, you really need to make sure that you aren't overbaking. I know, it seems to simple to be true. But I promise you, this is it! You want to bake these JUST until the edges are set and the top is browned. Obviously, make sure that the batter is jiggly, but it doesn't need to be fully cooked all the way through. I know, this sounds strange, but let me explain. When you pull the baking pan out of the oven, its still going to be hot (duh), but this means your bars will continue to cook even once you remove them from the oven. The heat from the hot aluminum pan continues to cook your blondies. That's why, we have to remove them from the oven slightly before they are FULLY cooked, so the residual heat can finish the cooking outside of the oven.

BUT doing this means that you have to let you blondies COOL COMPLETEY. Trust me, you don't want to be impatient. If there's anything I've learned, it's that the cooling process is the holy grail to creating professional looking and tasting baked goods.

So let's get baking.

Cranberry White Chocolate Blondies

What you'll need:

• 2 cups of all-purpose flour

• 1/2 tsp baking powder

• 1 tbsp cornstarch

• 3/4 cup light brown sugar

• 3/4 cup white sugar

• 1 cup salted butter, melted

• 2 eggs

• 1 tsp vanilla

• 1 cup dried cranberries

• 1 cup white chocolate (to mix in)

• 1/4 cup white chocolate (to drizzle)

• 1/4 cup white chocolate chunks (optional for topping)

• 1/4 cup cranberries (optional for topping)

Directions:

1. Line a 9x9 baking pan with parchment paper. Heat your oven to 350F.

2. In a microwave safe bowl, melt your butter.

3. Add in both sugars and mix using a spatula or a stand mixer.

4. Add in the eggs, one at a time. Mix in vanilla.

5. Mix in flour, baking powder and cornstarch. Combine until the mixture is uniform and all the flour is incorporated.

6. Add in the chocolate chips and dried cranberries. Carefully empty the dough into the prepared baking pan. Bake for approximately 35 minutes, or until the edges are cooked and the top of the blondies are browned.

7. Remove from heat and allow to cool for 20 minutes.

8. In a microwave safe bowl, add in the 1/4 cup of white chocolate. Melt in the microwave for 30 seconds. Remove and then mix with a spatula. If the white chocolate is not melted, microwave for another 30 seconds.

9. Empty the melted white chocolate into a ziploc bag or piping bag.

10. Starting from the corner of the blondie, drizzle the white chocolate in a horizontal motion. Top with white chocolate chunks, and extra cranberries for good measure.

11. Once the white chocolate is cooled and set, cut into squares and enjoy!

* Pro-tip: if you want your blondies to look insta-worthy, allow them cool in the fridge for an hour before cutting them. This ensure clean cuts.