Cranberry, Pistachio, and White Chocolate Blondies

Makes 24 blondies


1 cup sugar

⅔ cup light brown sugar, packed

1 stick plus 6 tablespoons (14 tablespoons total) unsalted butter, very soft

1 teaspoon salt

1 tablespoon vanilla Extract

2 large eggs, room temperature

2 cups all-purpose flour

½ teaspoon baking powder

⅛ teaspoon baking soda

1½ cups Paradise Meadow Whole Cooking & Baking Cranberries, divided

1¼ cups shelled, unroasted pistachios, chopped and divided

1½ cups white chocolate chips, divided


Preheat oven to 350°F. Grease a 9×13-inch baking dish.

In a large bowl, stir sugar, brown sugar, butter, and salt until combined. Stir in vanilla extract, then eggs, one at a time, until combined. Add flour, baking powder, and baking soda to bowl and mix.  Stir in 1 cup of the cranberries, ¾ cup of the pistachios, and 1 cup of the white chocolate chips until combined.

Spread batter into pan and smooth top. Scatter with remaining ½ cup cranberries and ½ cup pistachios.
Bake until center is just set and a toothpick inserted into the center comes out with very moist crumbs, about 25 minutes. Just before removing blondies from oven, sprinkle remaining ½ cup white chocolate chips over the top and return to oven briefly, about 30 seconds.

Cool on a wire rack, cut into bars, and serve.

Tips and tricks for cooking & baking with cranberries.