White Chocolate, Cherry & Cranberry Blondies

If you’ve got no plans this Saturday then make these blondies your plans. They’re soft, chewy and fruity, dotted with heavenly little bits of white chocolate. They are perhaps the chewiest blondies I’ve ever made and the dried fruit only adds to that. The tartness of the cherries and cranberries is also a nice contrast to the sweetness of the white chocolate.


  • 200g sugar
  • 100g butter
  • 1 egg
  • 1 egg yolk
  • 1tsp vanilla extract
  • 100g white chocolate
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 125g all purpose flour
  • 100g white chocolate chunks or chips
  • 100g dried cranberries
  • 100g tart dried cherries

The trick to the chewy is the extra egg yolk and melting the butter. I let my butter get a little bit brown which added a nice nutty buttery flavour.

Preheat the oven to 180C

Grease and line a 20cm pan

Melt the butter on a low heat and let it simmer gently on the hob for about 5 minutes, don’t burn it.

In the mean time melt the 100g white chocolate in a bowl over barely simmering water.

When the butter has darkened slightly add the sugar and stir until combined.

Weigh the dry ingredients out into a separate bowl.

Add the vanilla, egg and egg yolk to the butter mixture and whisk to combine, then add the melted white chocolate and whisk again.

Fold the dry ingredients into the whisked mix until they’re well combined

Finally add your cranberries, cherries and white chocolate chips. The batter will be very thick so mix well to make sure it’s all thoroughly combined and your fruit and chocolate are distributed throughout.


Bake for 25 minutes, until the edges are lightly browned and the top is shiny. Don’t worry if it wobbles in the middle and looks uncooked.

Allow to cool in the tin for an hour at least before cooling further on a wire rack.Image

Don’t try and cut them straight away because they’ll seem still raw. Wait a few hours, or overnight, for them to really firm up.


These blondes are adapted from Sally’s Baking Addiction which I use for inspiration all the time, such great ideas for cookies, bars and blondes, worth a visit. Next time I would probably use less sugar because the melted white chocolate really sweetens the batter.

Have a great weekend!


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