White Chocolate and Cranberry Blondie Brittle

This white chocolate and cranberry blondie brittle is a doddle to make and equally as easy to scoff.
Let me tell you a story…A few years back, I saw an advert in the back of a magazine for a product called brownie brittle. It was brownies in a crisp, biscuit (cookie) like format. I thought this sounded delicious and set about trying to come up with a recipe of my own for this.
Well I did and it proved a popular recipe here on the blog. Making a simple brownie batter, spreading it thin onto a baking sheet and baking it, not once, but twice, like you do biscotti. This meant the results were extra crisp!

But a few months later, I got an email from an American law firm, threatening me with legal action if I did not remove my recipe, or change its name. The company who invented (their version) of brownie brittle were suing me for copyright. I had no idea that the name was protected in that way and duly changed the name to a less glamorous ‘brownie krisp’, the recipe for which can be found in the cookie section.
Anyhoo, the hits for that post went down and legal action was averted!! It was quite flattering that a company felt threatened by my wee blog.
But, I got to thinking that a blondie (the chocolate free version of brownies) version may actually be quite tasty also. I checked blondie brittle and the name is not copyrighted – there are quite a few recipes online for different variations.

But my variety is perfect for Christmas especially with its white choc cranberry flavours. It’s a really similar process, make a blondie batter, spread it thin over a baking sheet (or two) and bake until set Allow it to cool, then break the slab into shards. Arrange the shards back on a cooled baking tray, bake again and let it cool again. (I added a drizzle of white chocolate on top but this is entirely optional.)
There you have crispy, crunchy and satisfying white chocolate and cranberry blondie brittle. This could make a lovely gift to hand out for the festive season, or to take to a Christmas bash. Or like me, to scoff on when writing Christmas cards.

However you have it – enjoy! Here’s the recipe…
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White Chocolate and Cranberry Blondie Brittleby S Vettese December-1-2017Blondies baked into crisp satisfying shards and dotted with white chocolate chips and cranberriesIngredients

• 2 medium eggs
• 60 ml vegetable oil
• 1/2 teaspoon vanilla extract
• 100 grams plain flour
• pinch of table salt
• 140 grams light brown sugar
• 50 grams white chocolate chips
• 50 grams dried cranberries

InstructionsLine two baking sheets with greaseproof paper and preheat the oven to 150C. In a large bowl, mix together the eggs, vegetable oil and vanilla extract.In another bowl, sift the flour and salt. Add this to the wet ingredients and stir to combine.Add the brown sugar and stir this through until combined. Add the chocolate chips and cranberries and stir these through also.Pour half the batter on one of the baking sheets and the other half on the other baking sheets, making sure the mix-ins are equally distributed.with a spatula or knife, spread the batter so it is as thin as it can be. Place both the baking trays in the oven and bake for 20 minutes or until the mix is golden around the edges.Remove from the oven reduce the temperature to 120C. Allow the blondies to cool completely. Then with a knife cut the slabs of blondie into shards. Place back onto the baking sheets in a single layer and bake for a further 15 minutes.Remove from the oven and allow to cool completely again. Your blondie brittle is ready to enjoy.DetailsPrep time: 20 mins Cook time: 35 mins Total time: 55 mins Yield: Lots