Ingredients 200g butter
1 1/2 cups caster sugar
pinch of salt
1 tsp vanilla extract
2 eggs, lightly beaten
2 1/4 cups plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 white chocolate bar (220g)
4 tbsp dried cranberries
Preheat oven to 180c. Lightly grease a square/rectangle cake tin with butter and line with greaseproof paper.
Melt the butter in a saucepan. In a bowl, place sugar and salt. Once all the butter has melted, gradually add to the sugar mixture and whisk until light and fluffy and lump-free (use a large balloon whisk).
Add vanilla extract and whisk again. Add the eggs to butter mixture and stir well.
Sift in flour, bicarbonate of soda and baking powder in stages, making sure to whisk and incorporate the flour into butter mixture entirely before the next addition, so as to not get any lumps.
Leave to cool slightly. Meanwhile, chop chocolate bar into small chunks.
Add chocolate chunks and the cranberries into the mixture. Using a spatula, fold them in gently.
Pour into prepared cake tine and spread out evenly.
Bake for 35-40 minutes until the outer edges are firm and the middle still a little soft.
Leave to cool on a wire rack for at least 10 minutes, then cut into squares before serving. Leaving them to cool completely (ie longer than 10 minutes) will make it easier to cut, and actually taste better as the taste improves with time. These blondies will keep in an airtight container for up to a week once cooled.