Chocolate Brownie's Sister: Meet Blondie - White Chocolate and Cranberries

Its been a while since I've made a sweet cakey bake with lots of butter and chocolate, white chocolate to be more specific.  

At one point, I couldn't remember whether I had made a White Chocolate Blondie before, but I had ad found it ridiculously sweet then.  I have to be in the mood for really really sweet things and this was bordering.  

I took some Blondies into work and offered them to colleagues.  Some were bewildered at the existence of a white chocolate equivalent of the Dark Chocolate Brownie.  Of course they were amused.  Sadly, a few of them were not keen on the content of the dried fruit and declined my generous offer, but if you want to dive into some of these sweet bites, you can find the recipe below. I am sharing this with Alphabakes hosted by Caroline Makes and The More Than Occasional Baker.  The letter this month is W for White Chocolate; and We Should Cocoa devised by Tin and Thyme and hosted this month by It's Not Easy Being Greedy: Theme USA and I think blondies and brownies are a USA import to the UK, tell me if I'm wrong?!.   



Blondies - White Chocolate and Cranberries
Ingredients
Makes 9 large pieces or 25 morsels
200g butter
200g - 300g white chocolate, broken into pieces
3 eggs
140g caster sugar
1/2 teaspoon vanilla extract
200g plain flour, sifted
Pinch of salt
80g dried cranberries (or blueberries)
Optional: Icing sugar for dusting
Method
Preheat the oven to gas mark 4/180oc. Line a square baking tin 18 x 28cm and line the base with non stick sheet. In a bain marie, (or bowl suspended over a pot with water in it ) melt the butter with 150g of white chocolate allow to melt, moving it around with a spatula.  Remove from the heat to cool a little.
In a bowl, beat the eggs, sugar and vanilla, then stir in the melted buttery white chocolate.  Carefully fold in the flour and salt, then throw in the remaining chocolate and cranberries.  
Pour carefully into the baking tin and bake for 20 minutes or until the top becomes firm, but it it still soft inside. 
Allow to cool, before slicing and dusting with optional icing sugar. 
Adapted from Jill Dupleix  Good Cooking The New Essentials.  Find the original recipe here.