White Chocolate Cranberry Blondies

These White Chocolate Cranberry Blondies are lovely, chewy and rich baked with ground almonds and white chocolate, and then studded with tart dried cranberries.

When I lived in Kuala Lumpur many years ago, my friends and I played Pokeno once a month, taking turns hosting the evening. The host was in charge of the main course, and everyone else brought a side dish or salad or dessert. This is the note I wrote not long after one month that I hosted.


A open letter to my Pokeno ladies:

Dear Friends,
One of you brought a lovely salad to my house which contained dried cranberries. It was delicious! Along with the memories, you also left behind the unused portion of your bag of cranberries. It has been sitting on my countertop, mocking me daily, ever since. Please identify yourself immediately and you will get it returned in the form of these blondies. Just hot out of the oven.

Fondly,
Stacy

Ingredients
1 3/4 cup or 395g sugar
4 eggs
145g or 1/2 cup plus 2 tablespoons melted butter (This will be just shy of 3/4 cup, if you find that an easier measurement.)
30g or 1/3 cup ground almonds
2 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups or 190g flour
65g or 1/2 cup dried cranberries
1 cup good quality white chocolate chips

Method
Combine sugar and eggs, mixing well. They should get pale yellow and a little fluffy.

Add in the ground almonds and then the melted, room temperature butter.

Mix in remaining ingredients, minus 1/4 cup of the chocolate chips. 

Bake at 350°F or 180°C for 30-40 minutes in greased 9in x 9in pan (or until toothpick comes out clean.) 

Watch for early browning, cover lightly with foil or turn temperature down if necessary. Do not overbake!  These will be moist and delicious if they are removed from the oven slightly underdone.

Melt the reserved chocolate chips in the microwave (you may have to add a little butter if they are too dry) and spread on top of the blondies.  Cut into squares and serve.

Enjoy!