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Cast iron blondies

Cast Iron White Chocolate Cranberry Blondies

Serves: 8 to 10

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1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups lightly packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 large eggs, lightly beaten
1 tablespoon vanilla
1 cup white chocolate chips
1 cup dried cranberries
Vanilla ice cream, for serving (optional)


Heat the oven to 350 degrees. Lightly butter a 10-inch cast iron skillet.

In a medium bowl, whisk together the flour, baking powder and salt.

In a large bowl, whisk together the brown sugar, butter, eggs and vanilla. Fold the flour mixture into the sugar mixture until just incorporated. Do not overmix. Fold in the white chocolate and cranberries, then spread the mixture evenly in the prepared skillet.

Smooth the top and bake until the exterior is crisp, but inside is still slightly gooey, about 20 minutes. Let cool for at least 10 minutes. Serve with vanilla ice cream, if desired.

Photo: Ramona King

About the recipe

Tart cranberries help to break up the sweetness in classic, white chocolate-studded blondies. While you can certainly cook these blondies in a traditional baking pan, we love to bake them in a cast iron skillet, such as the 10-inch Finex. Cast iron helps to form a crisp, caramelized crust around the blondies while leaving the center slightly gooey — blondie nirvana.