Cranberry and White Chocolate Blondies recipe
I was going to post another, slightly more complicated, recipe today, but I won’t lie to you, I’m in a bit of a hurry. We’ve been away for the weekend so I have spent the last couple of days chasing my tail. A weekend break always seems like a lovely simple plan, but in reality, it involves a lot of washing, time spent travelling and far too much food and drink. Subsequently, today I am posting my go to I’m-in-a-bloody-hurry-but-need-to-bake-something Cranberry and White Chocolate Blondies.
I have a terrible affliction which is not being able to invite someone round for a cup of tea without being able to offer them home-baked goods. There’s no cure for this affliction, however, a remedy is certainly my Cranberry and White Chocolate Blondies. They only use one bowl, they utilise store cupboard ingredients and they’re pretty much ready in just over half an hour although you would burn the roof of your mouth if you ate them straight from the oven. The cranberry and white chocolate pairing is a classic, but you can add whatever you like to this simple template of a recipe. Think nuts, M&M’s, or any dried fruit or chocolate you love, it’s entirely up to you. All you need is 30 minutes of your very valuable time and you will have a tempting mouthful to offer your friends and more often than not, greedy family.
I have been making these for years and can vouch for their deliciousness. As can most people who have been round for a cuppa, although now, however, they will know I’ve just thrown them together without skill or effort.
See, I told you these were simple. Barely any ingredients and all of them to hand at all times. I buy my dried cranberries in a huge bag from Costco so they go in a lot of my recipes.
Make a start by pre heating your oven to 160 degrees fan assisted and by lining a 20cm square tin. Next take a large bowl and melt the butter in the microwave. If you don’t have one, use a small pan on the hob. Whisk in the soft brown sugar until it’s smooth-ish and looks like caramel.
Add the egg and vanilla extract and whisk again.
Now fold in the plain flour and salt until you have a thick batter.
Fold in your dried cranberries and chopped white chocolate or chocolate chips, until well mixed.
Scrape this delicious mixture into your lined tin, trying desperately not to lick the spatula.
Bake for 25 to 30 minutes or until the blondie is golden, firm to the touch and a skewer comes out clean when you poke it in the middle.
Leave to cool before cutting into around 16 pieces and devouring them with a cup of tea. Friend optional.
These Blondies are crisp on the outside, soft with a caramel-like cranberry and white chocolate studded middle. Share them with love, if you can bear to share them at all.
Lucy x
Cranberry and White Chocolate Blondies recipe
Makes around 16 squares
You will just need bowls and a lined or buttered 20cm square tin
115g butter, melted
215g soft brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
125g plain flour
100g white chocolate, chopped into chunks or chocolate chips
100g dried cranberries
Take your square tin and line or butter well. Pre heat the oven to 160 degrees fan assisted.
In a small pan or large bowl in the microwave, melt the butter. Mix in the soft brown sugar then whisk in the egg and vanilla extract.
Fold in the flour and salt until you have a smooth batter. Stir in the white chocolate and dried cranberries. Scrape into your lined tin and bake for 25 to 30 minutes or until golden, firm and a skewer comes out clean when poked in the middle.
Allow to cool before cutting into around 16 squares. These will keep in a tin, well wrapped for 3 to 4 days.
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