Cream Cheese, Cranberry & White Chocolate Blondies: Red & White for Canada Day!

These Cream Cheese, Cranberry & White Chocolate Blondies are a red and white homage to Canada Day! For some other red and white treats, see this cranberry cheesecake and these cranberry white chocolate cookies.

Cream Cheese, Cranberry & White Chocolate Blondies | © UrbanCottageLife.com

Happy Canada Day!

I feel proud and grateful to be a Canadian, and blessed to be spending this Canada Day on the shores of majestic Lake Huron. To celebrate, these blondies are just the thing.  Their dense, cream cheese-tanginess is the perfect vehicle for the red cranberries and white chocolate that capture that Canada Day spirit.

 

I don’t know about you, but I prefer my blondies and brownies dense and fudgy in texture. As you can see from the photo below, the first batch of these blondies turned out like a somewhat dense cake. They were good, but just didn’t deliver on that chewiness that says blondie to me.

Cream Cheese, Cranberry & White Chocolate Blondies | © UrbanCottageLife.com

 

So I adjusted a few of the ingredients and changed up the method to ensure little air was incorporated into the batter, and voilà, this recipe is a Maple Leaf Forever keeper!

After reserving a few of the blondies for my photoshoot, I delivered the rest of them to the Culinary Enthusiast’s workplace where they were favourably received. Or so I assume, since the next time I saw the plate there were only a couple of crumbs left on it.

Cream Cheese, Cranberry & White Chocolate Blondies | © UrbanCottageLife.com

If you prefer a cakier (is that a word just because I’m using it?) blondie, then let me know in the comments and I’ll post the first recipe as well.

Either way, these blondies proclaim O Canada, eh!

Cream Cheese, Cranberry & White Chocolate Blondies | © UrbanCottageLife.com

 

Cream Cheese, Cranberry & White Chocolate Blondies

  • Servings: 16 squares
  • Print

Pre-heat oven to 350 degrees F. Butter a 9×9 inch baking pan. Yields 16 2-1/4 inch squares.

  • 1/2 cup (125 g) cream cheese
  • 1/4 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips

Combine the flour, baking powder and salt in a small bowl. Put the cream cheese and butter in a medium saucepan over low heat until the butter is melted and the cream cheese is very soft. Remove from the heat and stir together using a spatula or wooden spoon. Beat in the sugar, egg and vanilla. Then add the dry ingredients and stir until just incorporated. Fold in the cranberries and white chocolate until well distributed.

Spread the batter in the prepared pan and bake for 30 minutes.

Let the blondies cool in the pan, then cut into squares or rectangles the size of your choice.

Serve and salute the Maple Leaf!

Lake Lauzon Maple Leaf | © Marlene Cornelis

6 comments

  1. These do sound good, Mar, and the combo of cranberries and white chocolate must be fantastic! Wonderful that you got away to Lake Huron and hope the weather is warmer than ours currently is. I won’t mention to Zia that you’re there lest she tries to swim solo to your side of the lake. 🙂
    Happy Canada Day and enjoy the rest of your time on the lake.

    • Thanks John! It’s pretty overcast here today but we’re spending the day on the beach anyway, appreciating this great country of ours. I hope the weather clears up for your celebrations on the 4th!

  2. Hi Marlene,

    Happy Canada Day to you!

    I’m totally with you on the importance of dense fudgyness (or fudgy denseness – also good as a description of my mental state before 10am). Am certain that cakier is word. If it’s not, it should be.

    Bet these would be good (and still patriotic) baked with frozen raspberries. Or does that give the wrong shade of red? I sometimes put frozen berries and chocolate chips in my brownies, works well, but can extend the cooking time somewhat.

    With best wishes to you and your compatriots,
    Helena

    • I like the idea of using frozen raspberries, Helena – thanks for the tip! I’m guessing they would contribute an even denser texture. Thanks for your Canada Day good wishes!

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