Our White Chocolate Christmas Blondies are a tasty way to add seasonal color to your table. Don’t be afraid to mix up your mix-ins! We love these blondies with cranberries and pistachios, but they’d be just as delicious with dried cherries and pecans.
White Chocolate Christmas Blondies
2015-12-17 21:12:48
Makes 2 dozen
Ingredients
- 1 cup unsalted butter, softened
- 2 1⁄2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon kosher salt
- 1 (5-ounce) package sweetened dried cranberries
- 1 cup shelled pistachios, coarsely chopped
- 1 (4-ounce) bar white chocolate, coarsely chopped (We used Baker's White Chocolate)
Instructions
- Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting ends extend over sides of pan; spray foil with cooking spray.
- In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, whisk together flour, baking powder, and salt.
- Add flour mixture to egg mixture, beating until combined. Stir in remaining ingredients. Spread batter in prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool completely in pan on a wire rack. Remove from pan, using foil as handles; cut into squares.
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