My name for these bars would be White Chocolate Cranberry Bars, but the Tate’s Bake Shop cookbook by Kathleen King calls them White Chocolate Brownies.
By either name, they are delicious. The bars are dense and sweet, but not too sweet. You can definitely taste the white chocolate in these and the cranberries are a perfect complement.
Here’s what you’ll need to make them:
- 9 Tbs. butter, cut into pieces
- 9 oz white chocolate (I used Baker’s squares)
- 1 Tbs. vanilla
- 1 1/2 cups flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 3 eggs
- 3/4 cup sugar
- 1 cup dried cranberries
Preheat the oven to 325 degrees. Kathleen recommends lining a 9 inch square baking pan with waxed paper. Normally, I would skip that and use my favorite Baker’s Joy spray with flour in it, but my square pan is in terrible shape so I lined it with parchment paper.
Melt the chocolate and butter together in the microwave. Stirring every 30 seconds until melted smooth. Stir in the vanilla.
Mix the flour, baking powder and salt in a small bowl. With an electric mixer, beat the eggs and sugar together. Add the chocolate mixture and blend. Add in the flour mixture and blend until well combined. Stir in the cranberries.
Spread into the pan and bake for 45 minutes or until a toothpick comes out clean. Don’t underbake. Cool completely before serving.
Tate’s Bake Shop sent me a copy of their cookbook to review. The White Chocolate Brownies may have been the first thing I baked from the book, but they won’t be the last. This is the kind of cookbook that makes you want to make everything in it. This afternoon I baked Orange and Oat Chewies – buttery and delicious!
The ingredients are common and easy to find, the steps easy to follow and the desserts all sound delicious. If you have a cookbook lover on your Christmas list, this book would make a great gift.
Tate’s Bake Shop also sent me a trio of their cookies to try.
Tate’s Bake Shop is in Southampton, NY and is famous for their cookies, especially the chocolate chip. The cookies are crisp and have an addictive, buttery flavor. My favorite was Oatmeal Raisin. My kids preferred the White Chocolate Chip Macadamia Nut.
Tate’s Bake Shop is going to send one reader a copy of Tate’s Bake Shop cookbook and a trio of cookies.
For your first entry, leave a comment on this post with your favorite cookie.Giveaway is now closed.
For a second entry, like Tate’s Bake Shop on Facebook and leave a separate comment letting me know that you did.
This giveaway is only open to readers in the United States. The giveaway will close on Monday night.
Tate’s is also offering readers a 15% discount. Use the code “cookie” to receive the discount.
Disclosure: Tate’s Bake Shop provided me cookies and a cookbook to review.