Recipe by Vallery Lomas

Watch the step-by-step guide to prepare this delicious treat.

Difficulty: Easy
Servings: Makes 9 pieces
Nutrition per serving: Calories 300, Total Fat 18 g, Saturated Fat 9 g, Carbohydrates 34 g, Fiber 1 g, Sugar 24 g, Protein 3 g, Cholesterol 50 mg, Sodium 152 mg
Total time: 1 hour 30 minutes (including cooling)
Preparation time: 25 minutes

These blondies are perfect for holiday gatherings because they come together quickly, yielding a full batch from a single pan. They're bursting with festive flavors thanks to toasted pecans, white chocolate chips, and dried cranberries mixed throughout. A drizzle of sweet butterscotch sauce paired with a sprinkle of flaky sea salt creates a delightful sweet-and-salty balance.

Ingredients

1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
3/4 cup all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup pecans, toasted and chopped
1/2 cup white chocolate chips
1/2 cup dried cranberries
Butterscotch sauce, for drizzling
Flaky sea salt, optional for sprinkling

Instructions

Place an oven rack in the middle of your oven and preheat to 350F. Line an 8-inch square baking pan with two sheets of parchment paper arranged crisscross, leaving a 1-inch overhang on all sides. Set aside.
Melt the butter in a small saucepan over medium heat, swirling occasionally for even browning. The butter will foam, turn golden, then develop a rich brown color after about 6 minutes. When it smells nutty, remove from heat and pour into a large heatproof glass bowl. You should have roughly 6 tablespoons of browned butter.
In a medium bowl, whisk together the flour, baking powder, and salt.
Blend the brown sugar into the browned butter until mixed well. Whisk in the egg and vanilla extract. Using a wooden spoon or rubber spatula, fold in the flour mixture just until combined. Then gently fold in the toasted pecans, white chocolate chips, and dried cranberries.
Transfer the batter to the prepared pan and spread evenly. Bake for 20 to 24 minutes, until the top is firm, glossy, and crackled, and the blondies feel set when gently touched. Remove and allow to cool completely on a wire rack.
Using the parchment paper edges, lift the blondies out of the pan and slice into 9 squares. Drizzle with butterscotch sauce and, if desired, sprinkle with flaky sea salt. Store airtight at room temperature for up to 4 days.