Cranberry Pecan Holiday Blondies
These festive blondies are a perfect holiday treat, combining chewy, buttery blondie base with tart cranberries and crunchy pecans. They're easy to make, irresistibly delicious, and bring a beautiful pop of seasonal color to any dessert table.
Ingredients
Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 1.5 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup dried cranberries
- 1 cup pecan halves, roughly chopped
- 0.5 cup white chocolate chips optional
Notes
Storage: Store cooled blondies in an airtight container at room temperature for up to 4 days. Make-Ahead: The blondie batter can be made, spread in the pan, covered, and refrigerated overnight. Bake directly from the fridge, adding 2-3 extra minutes to the bake time. Variations: Substitute walnuts for pecans, or use dark chocolate chips instead of white chocolate. For a festive drizzle, melt 1/4 cup white chocolate with 1 tsp coconut oil and drizzle over cooled blondies.