White Chocolate, Hazelnut, and Fresh Cranberry Blondies
Cranberry blondies are simple and easy yet indulgent and festive. They’re suited to any and every occasion, from weeknight cravings to holiday potlucks, and they're freezer-friendly, too!
In a small saucepan, melt the butter. Off the heat, add the white chocolate, stir, and let rest for 5 minutes. Whisk until the mixture is smooth. (If the white chocolate is not fully melted, you can put it back over low heat for a few seconds.) Transfer to a small bowl and set aside.
In another small bowl, whisk the flour, baking powder, and baking soda together. Set aside.
In a large bowl, beat together the eggs, brown sugar, and vanilla extract until the mixture is pale and thick. Slowly incorporate the butter and white chocolate mixture, then stir in the flour just until no streaks remain. Fold in the cranberries and hazelnuts. (For a festive look, you can also save half of the cranberries and half of the hazelnuts and sprinkle them over the batter before baking instead of mixing them in.)
Transfer the mixture to the prepared pan. The mixture will be quite thick, so you’ll need to use a spatula to spread it to the edges of the pan.
Bake for 30 minutes, or until the top is set and the edges are golden brown. Set the pan on a wire rack and let cool completely.
SERVING: Cut the cranberry blondies into squares and enjoy!
STORAGE: You can refrigerate cranberry blondies in an airtight container for up to 3 days, or freeze them for up to 1 month.
NOTE: You can use fresh, frozen, or dried cranberries to make these blondies.Fresh cranberries are crunchy, which is why the recipe instructs you to slice them in half before incorporating them into the blondies. This allows them to perfectly soften during the baking process.Frozen cranberries will turn tender during the thawing process, so no need to slice them before using them in the recipe. Since whole cranberries take up a lot more space in a measuring cup, make sure that ⅓ cup is overflowing with cranberries so you get plenty in the blondies.Dried cranberries are much sweeter than fresh or frozen cranberries, so reduce the quantity used to ¼ cup (60 ml), packed, so the blondies don’t turn out overly sweet.
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