I opened my deep freezer this morning. Apparently, I have a cranberry obsession. I always buy a lot of cranberries in November to cook at Thanksgiving and throughout the holidays, but I may have gone a little overboard this year.
I hope you’re not too cranberried-out from the holidays because these blondies are DELISH!
They also make great Valentine’s Day goodies!
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Ingredients
- 1/2 cup unsalted butter, at room temp
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup chopped fresh cranberries
- 2 oz white chocolate, chopped
Instructions
- Preheat oven to 350 degrees. Line 8-inch square pan with foil leaving overhang on all sides. Lightly spray foil.
- In a mixing bowl, beat butter and brown sugar until well combined.
- Add egg and vanilla and mix well.
- Slowly add flour, baking powder, and salt.
- Stir in pecans, cranberries, and white chocolate pieces.
- Spread batter into prepared pan.
- Bake 25 minutes or until center is set and blondies are golden.
- Remove from oven and let cool completely on wire rack.
- Carefully remove blondies from pan by lifting foil overhang and placing on cutting board.
- Slice into 16 squares.
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