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Vanilla, White Chocolate & Cranberry Blondies by Nielsen-Massey

Quick and easy

0 Reviews

  • Nut free
  • Vegetarian

About the bake

A blondie with a difference, silky white chocolate and fruity cranberries, a delicious combination.

110Total Time
20Prep Time
50Bake Time
16Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a brownie tin, approx 23cm x 23cm with baking parchment.

  2. Step 2:

    Melt the butter in a pan and cook gently for 5 minutes before setting aside to cool a little.  Add half the white chocolate and stir until melted and smooth.  Set aside until needed.

  3. Step 3:

    Whisk together the sugar, eggs and vanilla bean paste for a few minutes, or until pale and frothy.

  4. Step 4:

    Add the flour, salt and cooled chocolate butter and fold in with a metal spoon until combined.

  5. Step 5:

    Add half of the remaining chocolate and 75g cranberries, and fold again until evenly distributed.

  6. Step 6:

    Pour the mixture into the prepared tin, then scatter the top with the remaining chocolate and cranberries.

  7. Step 7:

    Bake for 40-45 minutes or until a dark golden crust is formed.  Cool completely in the tin on a wire rack, then cut into 16 equal squares.

Ingredients

    • 200g Unsalted butter (softened)
    • 150g White chocolate (roughly chopped)
    • 300g Billington's Unrefined Light Muscovado Sugar
    • 3 Large free range eggs
    • 200g Allinson's Plain White Flour
    • Pinch Salt
    • 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
    • 125g Dried cranberries

Utensils

  • 23cm x 23cm square brownie tin
  • Saucepan
  • Whisk
  • Metal spoon

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