White chocolate cranberry blondies

white chocolate blondies

Traditionally, I roll out this little Sainsbury‘s recipe at Christmas, but these sweet treats go down a storm any time of year. The sweetness of the white chocolate mixed with with the sharp tang of the fruit, added to a nutty texture is total bliss. They won’t do your Lent abstinence any good right now, but you can always save them for an Easter weekend bake-off.

Oh, and if you’re sitting there thinking, ‘what the dickens is a blondie when it’s at home?’, at the risk of inciting cake race tensions, it’s basically a white brownie.

Makes 25 small blondie squares.


  • 200g unsalted butter
  • 150g caster sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 250g self-raising flour
  • 150g dried cranberries, roughly chopped
  • 100g white chocolate, chopped
  • 120g nuts, chopped (macadamia halves, hazelnuts, brazils all work well)
  • cranberry sauce (5-7 tsp or more to taste)

What you do is:

  1. Pre-heat your oven well to a steady 160°C / Gas Mark 3.
  2. Line a 20cm square cake tin with non-stick baking paper.
  3. Melt the butter in a bowl over simmering water, then remove and allow to cool slightly until it’s just warm. Beat the sugar into the butter, followed by the eggs and vanilla until well-mixed (though don’t over-beat).
  4. Fold in the flour and the dried cranberries, and finally stir in the nut mixture and chocolate pieces until well dispersed through the mixture.
  5. Pour the mixture into your lined tin, spreading evenly with a spatula if required. Then swirl teaspoons of cranberry sauce across the top layer of the mixture creating a marbled effect.
  6. Bake for 40-50 minutes until just about set.
  7. Remove from the oven and set the tin on a wire rack. The middle will sink as it cools so to even up the top, whilst still warm, push the edges down gently with a spatula.
  8. When completely cold, cut evenly into 25 small squares (or 16 larger ones!).


white chocolate cranberry blondies


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