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Brown Butter Cranberry White Chocolate Pecan Blondies
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 9 large bars
Author: Mary Ann Dwyer
  • 1 cup 2 sticks unsalted butter
  • 2 cups light brown sugar firmly packed
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 cup dried cranberries
  • 3/4 cup white chocolate chunks, I use Ghirardelli White Chocolate Baking Bars
  • 3/4 cup pecans medium chopped, divided
  1. Preheat oven to 350 degrees.

  2. Spread pecans on a baking sheet, and toast in oven for 5-7 minutes until fragrant. Set aside.
  3. Line a 9x9 pan with parchment paper, extending the paper over the sides. Spray lightly with non-stick cooking spray. Set aside.
  4. Melt butter in a medium pot over medium-low heat. Cook for 3-4 minutes until golden brown, stirring occasionally. Watch carefully so it doesn't burn.
  5. Remove from heat and let cool for a few minutes.
  6. Add brown sugar and eggs, one at a time stirring to incorporate.
  7. Add vanilla and mix well.
  8. In a separate bowl whisk together flour, salt and baking powder.
  9. Add to butter mixture and mix until well combined.
  10. Add 1/2 cup cranberries, 1/2 cups white chocolate chunks and 1/2 cups toasted pecans.
  11. Pour batter into prepared pan. Sprinkle with extra 1/4 cup white chocolate chunks and 1/4 cup toasted pecans.
  12. Bake 30-35 minutes until toothpick comes out mostly clean.
  13. Cool before cutting into bars.