Servings: 16
Prep time: 15 minutes
Cook time: 20 minutes
Resting time: 30 minutes in the refrigerator + cooling
Ingredients
- 90 g (3 oz) white chocolate
- 100 g (3 ½ oz) salted butter
- 3 eggs
- 150 g (¾ cup) sugar
- 80 g (⅔ cup) all-purpose flour
- 200 g (1 ½ cups) fresh or frozen cranberries
- 20 g (2 ½ tablespoons) powdered sugar
Instructions
- Preheat the oven to 200 °C (400 °F).
- Melt the white chocolate with the cubed butter in a double boiler or in the microwave. Stir until the mixture is smooth.
- In a large bowl, beat the eggs and sugar with an electric mixer until the mixture turns pale and becomes fluffy.
- Fold in the sifted flour, then add the white chocolate and melted butter mixture. Mix gently.
- Add the whole cranberries and stir gently to distribute them evenly. Chill the batter in the refrigerator for 30 minutes.
- Butter and flour a square brownie pan or line it with parchment paper. Pour the batter into the pan and bake for about 20 minutes.
- Check for doneness by inserting the tip of a knife into the center of the blondie. It should come out clean.
- Let it rest for about 10 minutes before removing from the pan, then transfer the blondie to a wire rack and let it cool completely.
- Cut into 16 pieces, dust with powdered sugar, and enjoy!
