cranberry white chocolate blondies
- 2 Cups whole wheat flour
- ½ tsp salt
- 1 tsp baking powder
- 1-2 Tbsp Melted butter for greasing the pan
- 8 Tbsp unsalted butter, melted
- ¼ cup coconut oil, melted (can also use canola oil)
- 1 cup brown sugar
- ¾ cup white granulated sugar
- 4 eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 tsp orange zest
- 1 Cup white chocolate chips
- 1 Cup dried cranberries (chopped) – spraying the blade of your knife with cooking spray will make the chopping easier
- Preheat the oven to 350 degrees. Line a 13X9 baking pan with parchment paper grease with melted butter.
- In a large bowl combine the flour, baking powder, and salt. Set aside.
- Combine the 8 Tbsp of butter and coconut oil in a measuring cup and melt in the microwave for 30-60 seconds. Combine the melted butter and coconut oil with the brown sugar and granulated sugar in the bowl of a standing mixer with the whisk attachment in place. Mix until fully combined.
- With the mixer running on low, add one egg at a time, scraping down the sides of the bowl and mixing before each new addition. Add the vanilla extract, almond extract, and orange zest, mix well.
- Add the flour mixture to the eggs and sugar. Mix until just combined. Use a rubber spatula to fold in the white chocolate chips and the dried cranberries.
- Pour the batter into the prepared baking pan, use the rubber spatula to spread the batter to the corners.
- Bake on the middle rack for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
- Remove the pan from the oven and allow it to cool completely (best if cooled at room temperature overnight). Cut into squares and serve.