Hello lovelies,
Now, if you’ve been here a while, you know I go ever so slightly OTT with the ginger recipes at Christmas. Yes, I may drive you guys crazy but it’s only because I absolutely adore ginger and nothing excites me more than playing around with it to create yummy sweet treats for you all.
With that being said, aside from ginger, one of my all time favourite flavour combinations to bake with during the festive season is cranberry, orange and white chocolate.
It’s one of those flavour combinations that excites me to play around with every year as no matter what type of bake it is, it always works perfectly to create something quite magical on those taste buds.
Over the last couple of years, I’ve shared with you a giant cookie, shortbread bars, cookies and a tart, all of which have this flavour combo and all of which went down a treat with you all so I knew I had to create something new this year.
That’s when these blondies were born and boy, do you need to try these asap! Fudgy, flavoursome and melt-in-the-mouth delicious, dare I say more…
So, if you’d like to recreate these blondies yourself and experience a small slice of heaven, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat / Christmas
Servings: 16 Squares
Prep Time: 10 Minutes
Bake Time: 35-40 Minutes
Chill Time: Minimum Of 4 Hours
Overall Time: 5+ Hours
Ingredients You Need For The Blondie:
- 170g Of Unsalted Butter
- 200g Of Light Brown Sugar
- 80g Of Caster Sugar
- 2 Eggs
- 2tsp Of Vanilla Bean Paste / Extract
- Zest Of One Orange
- 250g Of Plain Flour
- 200g Of Dried Cranberries
- 300g Of White Chocolate Chips
How To Make The Blondies:
- Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed, square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large bowl, whisk together the 170g of unsalted butter with the 200g of light brown sugar and 80g of caster sugar until light and fluffy.
- Next, whisk in the 2 large eggs, zest of one orange and 2tsp of vanilla extract until combined.
- Now, gently mix in the 280g of plain flour, do not over mix.
- Fold in the 300g of white chocolate chips and 200g of dried cranberries until evenly distributed throughout the blondie batter.
- Pour the blondie batter into the baking tin and smooth out evenly across the tin.
- Place into the oven and allow to bake for 35-40 minutes, until golden brown.
- Once baked, allow the blondie to cool completely to room temperature in the baking tin then transfer the tin into the fridge to chill for a minimum of 4 hours.
- Finally, when chilled, carefully remove from the baking tin and cut into 16 squares.
That’s your Cranberry, Orange & White Chocolate Blondies prepared, baked, chilled and cut, ready for you to enjoy!
Notes:
- Store in an airtight container at room temperature for up to 5 days.
- If you’re wanting an ultra gooey blondie, I’d recommend warming up in the microwave for 10-20 seconds.
- You can add or take away any ingredients, it will still taste delicious.
If you haven’t tried this flavour combination before, let this be your sign that you need to try it asap. I have no words other than – it’s blooming scrumptious.
Now, I don’t like to pick favourites out of my bakes as I obviously adore them all otherwise I wouldn’t share them. However, out of all the ‘cranberry, orange and white chocolate’ bakes I’ve done, dare I say these are my favourite to date! I just adore them.
Let me know in the comments below if you make these blondies yourself and if you do, what your thoughts are on them. Have you ever tried this flavour combination? If not, how gorgeous were these flavours in this blondie?
Sending you all tons of love & hugs as always,
Elle xo
