White Chocolate Cranberry Blondies Made Stepwise

• Preheat your oven to 350°F (175°C). Line your 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal. Soften your butter at room temperature so it blends smoothly.
• In a large bowl, use an electric mixer or whisk to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This process usually takes about 2-3 minutes and is key for that tender, chewy texture.
• Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that warm, inviting aroma.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed and prevents clumps in your batter.
• Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep your blondies tender.
• Gently fold in the white chocolate chips and dried cranberries, distributing them evenly throughout the batter for every bite to have a perfect balance of sweet and tart.
• Spread the batter evenly in the prepared pan. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to keep the blondies chewy.
• Allow the blondies to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift them out before slicing into squares. This helps keep the edges clean and intact.