Chewy Cranberry White Chocolate Blondies
These blondies are soft, chewy, and full of sweet white chocolate and tart dried cranberries, topped with a smooth cream cheese frosting. Perfect for sharing and easy to make in one pan.
Ingredients
For the blondies
- 1 cup unsalted butter, softened Use room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs Use room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
For the cream cheese frosting
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk Add until desired consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the white chocolate chips and dried cranberries.
- Spread the batter evenly in the prepared baking pan.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- While baking, prepare the frosting by beating the cream cheese and powdered sugar together until smooth, adding milk until you reach your desired consistency.
- Once blondies are cool, spread the cream cheese frosting on top.
- Optionally, drizzle with more white chocolate and sprinkle more dried cranberries on top.
- Cut into squares and serve.
Notes
Serve at room temperature for best texture. Store in an airtight container. Freeze for up to 2 months without frosting.