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cranberry white chocolate blondies

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  • Author: Sep Campos


  • 2 Cups whole wheat flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 12 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


  1. Preheat the oven to 350 degrees. Line a 13X9 baking pan with parchment paper grease with melted butter.
  2. In a large bowl combine the flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the batter into the prepared baking pan, use the rubber spatula to spread the batter to the corners.
  7. Bake on the middle rack for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
  8. Remove the pan from the oven and allow it to cool completely (best if cooled at room temperature overnight). Cut into squares and serve.