White Chocolate & Cranberry Blondies
Prep time
Cook time
Total time
Perfectly chewy blondies made with white chocolate, fresh cranberries, and cake crumbs.
Serves: 25-30 blondies
For the Birthday Cake Crumbs:
  • ½ cup granulated sugar
  • 1½ tablespoons light brown sugar
  • ¾ cup cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 tablespoons rainbow sprinkles
  • ¼ cup grapeseed oil
  • 1 tablespoon clear vanilla extract
For the Blondies:
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup unsalted butter, melted
  • 4 large eggs
  • ¾ teaspoon almond extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup chopped white chocolate
  • 1 12-ounce bag cranberries (fresh or frozen - if frozen, don't thaw out first)
  • 1½ cups birthday cake crumbs (recipe above)
For the Birthday Cake Crumbs:
  1. Heat the oven to 300 degrees F. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of your mixer and whisk together. Add in the oil and vanilla and mix until pea-sized crumbs form (you can use your hands or a mixer for this).
  2. Spread the crumbs on a a baking sheet lined with parchment paper. Bake for 20 minutes, but check on them and break them up a bit with a wooden spoon as they dry out in the oven. They should be just barely golden when finished, but still a bit moist - they will dry out as they cool. Allow to cool completely before adding to the blondies, or freeze for up to 3 months.
For the Blondies:
  1. Beat together your sugars and butter until well combined, at least 3 minutes. Add in your eggs, one at a time, followed by your almond extract. Whisk together your flour and baking soda, then gradually mix it into the sugar and butter mixture. Fold in your chopped white chocolate and cranberries, as well as the cake crumbs.
  2. Liberally butter a 10x14-inch baking pan (or two 9x9 square cake pans) and use a wooden spoon or your hands to spread the batter in it evenly. Bake at 350 degrees F for 1 hour and 10 minutes, or until the blondies are set and the top is crackled and golden. Allow to cool completely before slicing and serving.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/06/24/white-chocolate-cranberry-blondies/