You know those days when you feel sick from seriously over-indulging? Today is one of those days. Over the past weekend I’ve put up way too many Christmas decorations, posted way too many Christmas pictures on Instagram, done way too much Christmas shopping and eaten waaaaaaaaay to many Christmas treats. I never actually thought I could eat too many Christmas treats – turns out I can. Now all I want to eat for lunch is a lettuce leaf. (Like that’s going to happen!)
I also took way too many pictures of Christmas food, such as these fabulously festive blondies. Sorry for the blurry photos! I was messing around with my camera and seem to have it stuck on lens-smeared-with-butter mode. I promise I’ll sort it out – just as soon as I’ve polished these off.
Usually, I only enjoy cranberries in cranberry sauce, but these blondie bites… YUM! They’ve got the texture of a gooey brownie, sprinkled with chocolate chunks and cranberries, topped with amazing white chocolate frosting and drizzled with dark chocolate ganache. I seriously cannot. Keep. Away.
Make some and post them to me for Christmas?
White Chocolate Cranberry Blondie Bites
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 24 minutes
Yield: 12 blondie bites
For the blondie bites:
3 tablespoons butter
1/4 cup + 2 tablespoons brown sugar
1/2 teaspoon vanilla essence
1/2 cup + 1 tablespoon all-purpose flour
1 teaspoon baking powder
3 tablespoons dried cranberries
3 tablespoons white chocolate chips
For the frosting:
1/4 cup white chocolate
1/4 cup cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla
(optional) cranberries & dark chocolate ganache to decorate
Preheat the oven to 350°F and melt the butter in a saucepan. When melted, stir in the brown sugar until dissolved. Remove from the heat and leave to one side to cool.
When fully cooled, beat the egg and vanilla and add to the butter mixture.
In a separate bowl, combine the flour and the baking powder and stir into the wet mixture.
Add the cranberries and white chocolate chips and stir to combine.
Pour into 12 mini cupcake molds and bake for around 15 minutes, or until a toothpick inserted into the centre comes out with just a few crumbs.
Whilst the blondies are baking, you can make the frosting. Melt the white chocolate and leave to one side to cool.
Beat in the cream cheese, powdered sugar and vanilla. Whip until thick. If you're struggling to get it as thick as you want it, just add more powdered sugar.
Place three cranberries on each cooled blondie bite, frost with the white chocolate frosting and drizzle with dark chocolate ganache.