Cranberry and White Chocolate Blondies

Cranberry and White Chocolate Blondies

This deliciously simple, buttery, chewy-crispy traybake uses just a few store cupboard ingredients you may already have to hand. Scale the recipe up or down, making use of Tala's new re-sizable traybake tin. This particular recipe provides enough mixture to fill two thirds of the tin, as you can see in the picture. Adapt the recipe if you want a large bake using the full tin or scale it down if you want a smaller baked treat and use the separating panels to make a smaller bake.


150g salted butter (plus extra for greasing the tin)

100g caster sugar

200g soft light brown sugar

2 free-range eggs (medium)

1 tsp vanilla extract

120g plain flour (plus extra for flouring the tin)

½ tsp salt

50g dried cranberries (plus a few extra to scatter on top)

50g chopped white chocolate



Saucepan, medium size

Mixing bowl

Silicone-headed spatula

Tala changeable traybake tin

Baking parchment

Sharp knife

Wire cooling rack

Makes: two thirds of the Tala traybake tin


  1. Preheat the oven to 160 Celsius fan (320 Fahrenheit).
  2. Assemble the traybake tin so that two-thirds of the tin may be filled with traybake mixture.
  3. Cut a piece of baking parchment to line the base of the entire tin, then carefully grease and flour any surfaces of the tin that will come into contact with the mixture.
  4. Place the butter in the saucepan and heat very gently until it has completely melted – no longer. Then turn off the heat.
  5. Put both types of sugar in the pan and whisk. Leave to cool for five minutes, then whisk again, add the eggs, then the vanilla and whisk a final time.
  6. Tip in the flour and salt and stir with the silicone-headed spatula until smooth.
  7. Put a small handful of cranberries to one side, stir in the rest, and then pour the mixture into the compartments of the tin that you wish to use. Try to make sure the mixture reaches the same depth in each compartment – you can do this by eye if you are careful.
  8. Scatter the remaining cranberries over the top and then bake for 25-30 minutes until the top reaches sunken, gooey-crispy blondie perfection, then remove from the oven.
  9. While the bake is still hot, run a sharp knife around the edges of the tin where the blondie meets the dividing panels – this will make it easier to remove from the tin when fully cooled.
  10. Scatter the chopped white chocolate over the traybake and allow the chocolate to melt.
  11. Remove the panels, peel off the baking parchment and serve. (Throw over a few more dried cranberries if you wish.)
  12. In the unlikely event of there being leftovers, store your traybake in a decorative Tala tin until required.



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