Cranberry White Chocolate Blondies
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Holiday baking is one of my favorite parts of Christmas. Whip up a batch of these Cranberry White Chocolate Blondies and listen as the YUMS fill the room!
Do you love holiday baking? I certainly do. From the day after Thanksgiving all the way through Christmas, I like to have a container filled with delicious treats hanging around the house for us to enjoy or to share with someone who might be visiting. 
I find it is a great stress reliever for me to spend time in the kitchen and I love sharing my creations with those I care about. One of my current favorite items are these Cranberry White Chocolate Blondies.
The blondies are so easy to make and taste amazing! They’re a even better version of white chocolate cranberry cookies. The combination of the white chocolate and cranberries is so perfect for Christmastime too.
I made these using Crisco® Pure Vegetable Oil in place of butter. Using oil makes it much easier for my 8 year old to help me with the mixing and the taste is fantastic.
I took some of these blondies to my office and everyone was asking for the recipe! They are seriously the BEST white chocolate brownies around!
If you loved this Cranberry White Chocolate Blondies recipe, check out these best Christmas desserts:
- Peppermint Chocolate Cake Mix Cookies
- Peppermint Chocolate Chip Cheesecake Bites
- M&M Cookie Mix in a Jar
Essential items for this recipe:
- Baking pan
- Parchment paper
- Nonstick cooking spray
- Mixing bowl
Ingredients
- 1.5 cup Packed Light Brown Sugar
- 1/2 cup Crisco® Pure Vegetable Oil
- 2 Eggs
- 1 tsp Vanilla Extract
- 1.5 cup Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Dried Cranberries
- 3/4 cup White Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- Line a 9x9 baking pan with nonstick foil or parchment paper letting the excess hang over the edges of the pan for easy removal. Spray foil or parchment paper lightly with nonstick cooking spray.
- In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, mix together brown sugar, oil, eggs and vanilla extract. Stir until smooth. Slowly mix in flour mixture. Fold in cranberries and white chocolate chips.
- Spread batter into prepared pan. Bake for 25 minutes.
- Reduce heat to 325 and bake for an additional 20 minutes or until toothpick inserted in center comes out clean. Let cool completely before removing from pan and slicing.
I’m totally drooling over these blondies. White chocolate is such a great pairing for cranberries! I’m featuring you this week, over at Simple Supper Tuesday. We hope you can join us again, starting Monday night at 8pm EST.