White Chocolate Cranberry Blondies with Festive Sprinkles
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
- 1/4 cup festive holiday sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving a slight overhang on the sides for easy removal later.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk vigorously until the mixture is smooth and well combined.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until the mixture looks glossy.
- Gently fold in the all-purpose flour and salt using a spatula. Mix until just combined; be careful not to overmix, as this can make the blondies tough.
- Fold in the white chocolate chips, dried cranberries, and half of the festive sprinkles. Ensure they are evenly distributed throughout the thick batter.
- Spread the batter evenly into the prepared baking pan. Smooth the top with a spatula and scatter the remaining sprinkles over the surface. Bake for 25 to 30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, use the parchment paper to lift the blondies out and slice them into 16 squares.